Easy Pasta Primavera Recipe
Easy Pasta Primavera is a fresh vegetable pasta made with penne, zucchini, asparagus, tomatoes, and basil.Ready in only 30 minutes.Perfect for a quick, healthy weeknight dinner.
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- Extra olive oil 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 to taste
- 1 cup fresh basil leaves
- ¼ cup fresh tarragon optional
- Freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente.
- Drain the pasta and drizzle lightly with olive oil to keep it from sticking.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic, yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and black pepper.
- Sauté for 3–4 minutes until the vegetables are crisp-tender.
- Add the cooked pasta, peas, grated Pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes.
- Toss everything together until the cheese begins to melt and coats the pasta.
- Stir in the fresh basil and optional tarragon.
- Taste and adjust the seasoning if needed.
- Garnish with extra basil and serve immediately for the best Easy Pasta Primavera experience.
Notes
- Swap Pecorino for Parmesan if preferred.
- Omit tarragon if unavailable.
- Whole wheat or gluten-free pasta works well.
- Finish with extra lemon zest for even brighter flavor.
- Serve alongside garlic bread or a crisp green salad.