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Pasta Primavera (Fresh)

A close-up of a white plate filled with fresh Pasta Primavera featuring penne, cherry tomatoes, zucchini, and asparagus.
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A light and fresh pasta dish featuring seasonal spring vegetables tossed in a simple lemon and herb sauce.

Ingredients

Scale
  • 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

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions 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. 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. Toss to combine.
  4. Stir in the basil and tarragon, if using.
  5. Season to taste, garnish with more basil, and serve.

Notes

  • Use seasonal vegetables for the best flavor in this fresh dish.
  • Toss the drained pasta with a small amount of olive oil immediately to keep the pieces separate.

Nutrition

Keywords: Pasta Primavera, Fresh Veggies, Light Sauce, Easy Dinner, Spring Recipe, Penne, Lemon Sauce

Find it online: https://www.meltitclean.com/pasta-primavera-fresh-recipe/