Pasta Primavera
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.98 out of 5 stars
(84)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
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!