Pasta Primavera
Pasta Primavera is a quick 30-minute pasta recipe made with fresh seasonal vegetables, olive oil, lemon, Pecorino cheese, and herbs. It's a light, colorful, and family-friendly vegetarian meal.
Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 garlic cloves thinly 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
- Pinch of red pepper flakes
- 1 cup fresh basil leaves
- ¼ cup fresh tarragon optional
- Freshly ground black pepper
- Extra basil for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to the package directions until al dente.
- Drain the pasta and drizzle with a little olive oil to prevent 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 several grinds of black pepper.
- Sauté the vegetables for 3–4 minutes until they are crisp-tender.
- Add the cooked pasta, thawed peas, grated Pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes.
- Toss everything together until the cheese melts and lightly coats the pasta.
- Stir in the fresh basil and optional tarragon.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Garnish with more fresh basil, extra Pecorino cheese, and a drizzle of olive oil before serving.
Notes
- Use any short pasta such as rigatoni, fusilli, or farfalle.
- Substitute seasonal vegetables based on what's available.
- Spinach or kale can be stirred in during the final minute of cooking.
- Fresh herbs make a noticeable difference in flavor, so use them whenever possible.
- Add toasted pine nuts for extra crunch.