Description
This vibrant Pasta Primavera features tender penne pasta tossed with a medley of fresh spring vegetables, aromatic herbs, and a tangy lemon-pecorino dressing. Lightly sautéed zucchini, yellow squash, asparagus, cherry tomatoes, and red onion combine for a colorful and flavorful dish perfect for a fresh, seasonal dinner.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Vegetables & Aromatics
- 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
- ½ cup frozen peas (thawed)
Seasonings & Herbs
- 1 teaspoon sea salt
- Red pepper flakes (to taste)
- Freshly ground black pepper (to taste)
- 3 tablespoons fresh lemon juice
- 1 cup fresh basil leaves (plus more for garnish)
- ¼ cup fresh tarragon (optional)
Cheese
- ¾ cup grated pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
- Sauté the Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, asparagus, cherry tomatoes, thinly sliced red onion, sea salt, and several grinds of freshly ground black pepper. Sauté the vegetables for 3 to 4 minutes, stirring occasionally, until they are tender but still vibrant and slightly crisp.
- Combine Ingredients: 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 gently to combine all the flavors and distribute the cheese evenly.
- Add Fresh Herbs: Stir in the fresh basil leaves and fresh tarragon, if using. Taste the dish and adjust seasoning with additional salt, black pepper, or red pepper flakes as desired.
- Serve: Garnish with more fresh basil leaves and drizzle a little extra olive oil on top before serving immediately for the freshest flavor.
Notes
- Packed with seasonal vegetables, this pasta primavera is an ideal light and fresh spring or summer dinner option.
- Tarragon is optional but highly recommended as it adds a delightful herbal complexity that elevates the dish.
- Be careful not to overcook the vegetables—aim for tender-crisp texture to keep the dish vibrant.
- Use freshly grated pecorino for best flavor and texture integration.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg
