Pasta Primavera
User Reviews
5.0
273 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pasta Primavera
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Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!
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Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 garlic cloves sliced
- 1 yellow squash sliced into thin half-moons
- 1 zucchini sliced into thin half-moons
- 1 bunch asparagus chopped into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup Thinly sliced red onion
- 1 teaspoon sea salt
- ½ cup frozen peas thawed
- ¾ cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
- red pepper flakes
- 1 cup fresh basil leaves plus more for garnish
- ¼ cup fresh tarragon optional
- freshly ground black pepper
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Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
- Season to taste, garnish with more basil, and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
273 reviews
Excellent
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