Pasta Primavera
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This vibrant pasta dish brings together fresh spring veggies, zesty lemon, and savory pecorino for a light yet satisfying meal. It’s quick, easy, and bursting with garden-fresh flavors—perfect for a simple dinner!
Ingredients:
A bowl of sunshine! Image credit: Love & Lemons
Ingredients:
- 10 oz penne pasta
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, sliced
- 1 yellow squash, thinly sliced into half-moons
- 1 zucchini, thinly sliced into half-moons
- 1 bunch asparagus, chopped into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 1 tsp sea salt
- ½ cup thawed frozen peas
- ¾ cup grated pecorino cheese
- 3 tbsp fresh lemon juice
- Red pepper flakes, to taste
- 1 cup fresh basil, plus more for garnish
- ¼ cup fresh tarragon (optional)
- Freshly ground black pepper
- Cook pasta in a large pot of salted boiling water until al dente. Drain and toss with a drizzle of olive oil.
- In a large skillet, heat olive oil over medium heat. Sauté garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and pepper for 3–4 minutes until tender.
- Add pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes. Toss to combine.
- Stir in basil and tarragon (if using). Adjust seasoning, garnish with more basil, and serve.
