Description
A delightful Pasta Primavera recipe that bursts with the fresh flavors of seasonal vegetables, herbs, and a zesty lemon kick. Perfect for a light and satisfying meal.
Ingredients
Scale
Pasta:
- 10 ounces penne pasta
Vegetables:
- 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)
- 3 tablespoons fresh lemon juice
- Red pepper flakes
Cheese & Herbs:
- ¾ cup grated pecorino cheese
- 1 cup fresh basil leaves (plus more for garnish)
- ¼ cup fresh tarragon (optional)
- Freshly ground black pepper
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Drain and toss with olive oil.
- Sauté Vegetables: In a skillet, sauté garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and pepper until tender.
- Combine: Add pasta, peas, cheese, lemon juice, and red pepper flakes. Mix in basil and tarragon.
- Season and Serve: Adjust seasoning, garnish with basil, and serve.
Notes
- This dish is best enjoyed fresh while the vegetables are still vibrant.
- You can customize the vegetables based on what’s in season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 5g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 25mg
Keywords: Pasta Primavera, Spring Pasta Recipe, Vegetable Pasta Dish
