Description
Pasta Primavera is a fresh, vibrant dish packed with seasonal vegetables and tossed with al dente penne pasta, garlic, fresh herbs, and a hint of lemon juice. This light and flavorful recipe is perfect for spring or summer dinners, offering a delightful combination of textures and colors with a touch of pecorino cheese and a spicy kick from red pepper flakes.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Vegetables & Herbs
- 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
- 4 garlic cloves, sliced
- ½ cup frozen peas, thawed
- 1 cup fresh basil leaves (plus more for garnish)
- ¼ cup fresh tarragon (optional)
Other Ingredients
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 teaspoon sea salt
- 3 tablespoons fresh lemon juice
- Red pepper flakes, to taste
- Freshly ground black pepper, to taste
- ¾ cup grated pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and toss it with a drizzle of extra-virgin olive oil to prevent sticking.
- Sauté the Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add sliced garlic, yellow squash, zucchini, chopped asparagus, halved cherry tomatoes, sliced red onion, sea salt, and freshly ground black pepper. Sauté the vegetables for 3 to 4 minutes until they become tender but still retain some bite.
- Combine Pasta and Vegetables: Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes to the skillet. Toss everything well to combine and evenly coat the pasta and vegetables with the cheese and lemon juice.
- Add Fresh Herbs: Stir in fresh basil leaves and optional fresh tarragon. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve: Garnish with more fresh basil leaves for a vibrant finish and serve immediately while warm.
Notes
- This pasta primavera highlights the freshness of spring and summer vegetables, making it ideal for warm-weather meals.
- Using tarragon is optional but highly recommended for an aromatic, flavorful boost.
- For a vegetarian option, ensure the pecorino cheese is made without animal rennet or substitute with a vegetarian cheese.
- Feel free to swap or add other seasonal vegetables such as bell peppers or peas.
- Serve with a light drizzle of extra virgin olive oil to enhance richness.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg
