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–+ servings
Pasta Primavera Recipe
Amy

Pasta Primavera

Pasta Primavera is a vibrant celebration of fresh vegetables and al dente pasta, ready in just 30 minutes. Crisp-tender broccoli, sweet bell peppers, and juicy cherry tomatoes mingle with a light, garlicky sauce for a dish that’s as colorful as it is flavorful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 10 ounces penne pasta
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic 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 red onion thinly sliced
  • 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

Method
 

  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.
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