Description

Pasta Primavera is a vibrant and fresh dish featuring penne pasta tossed with a medley of sautéed seasonal vegetables, including zucchini, yellow squash, asparagus, and cherry tomatoes. Enhanced with garlic, fresh herbs like basil and optional tarragon, pecorino cheese, and a hint of lemon juice, this easy-to-make pasta is perfect for a light and colorful spring or summer meal.

Ingredients

Scale

Pasta

10 ounces penne pasta

Vegetables & Herbs

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
4 garlic cloves, sliced
½ cup frozen peas, thawed
1 cup fresh basil leaves (plus more for garnish)
¼ cup fresh tarragon (optional)

Seasonings & Extras

2 tablespoons extra-virgin olive oil (plus more for drizzling)
1 teaspoon sea salt
Freshly ground black pepper
3 tablespoons fresh lemon juice
Red pepper flakes, to taste
¾ cup grated pecorino cheese

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil, then add the penne pasta. Cook according to the package directions until al dente. Drain the pasta and toss it with a drizzle of extra-virgin olive oil to prevent sticking.
Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, sliced red onion, sea salt, and freshly ground black pepper. Sauté for 3 to 4 minutes or until the vegetables are tender but still vibrant.
Combine Pasta and Vegetables: Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes to the skillet. Toss everything together thoroughly to combine flavors and heat through.
Finish with Herbs and Serve: Stir in the fresh basil leaves and optional fresh tarragon. Adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Garnish with extra basil leaves before serving.

Notes

This Pasta Primavera is a fresh and easy dish perfect for spring or summer when seasonal vegetables are abundant.
Using fresh tarragon adds a lovely herbal note and elevates the dish, but it is optional if you don’t have it on hand.
For a vegetarian version, pecorino cheese can be substituted with a vegetarian-friendly cheese or omitted.
To make the dish gluten-free, substitute penne with gluten-free pasta of your choice.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 14 g
Cholesterol: 15 mg