Name: Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 10 ounces penne pasta; 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); ¾ cup grated pecorino cheese; 3 tablespoons fresh lemon juice; Red pepper flakes; 1 cup fresh basil leaves (plus more for garnish); ¼ cup fresh tarragon (optional); Freshly ground black pepper

Pasta Primavera

Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!

30 min total 10 min prep 20 min cook 4

Instructions

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1 Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
2 Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
3 Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
4 Season to taste, garnish with more basil, and serve.