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Pasta Primavera

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Season to taste, garnish with more basil, and serve.