Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring penne pasta tossed with a medley of sautéed spring vegetables, pecorino cheese, fresh herbs, and a bright lemon dressing. Perfect as a light yet satisfying meal, it highlights the crispness of asparagus, zucchini, squash, and the sweetness of cherry tomatoes, all enhanced with garlic and a hint of red pepper flakes.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Vegetables & Aromatics
- 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
- ½ cup frozen peas, thawed
Seasonings and Herbs
- 1 teaspoon sea salt
- Freshly ground black pepper
- Red pepper flakes, to taste
- 3 tablespoons fresh lemon juice
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup fresh tarragon, optional
Cheese
- ¾ cup grated pecorino cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, typically around 10-12 minutes. Drain the pasta well and immediately toss with a drizzle of olive oil to prevent sticking and keep it glossy.
- Sauté the Vegetables: While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, red onion, sea salt, and several grinds of black pepper. Sauté the mixture for 3 to 4 minutes, stirring occasionally, until the vegetables become tender yet still retain a slight bite and vibrant color.
- Combine Pasta and Vegetables: Add the cooked pasta to the skillet along with the thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything thoroughly to combine the flavors and melt the cheese slightly into the warm pasta and vegetables.
- Finish with Herbs and Season: Gently stir in the fresh basil leaves and tarragon if using. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Garnish with extra basil leaves before serving to add a fresh, aromatic touch.
Notes
- For a gluten-free option, substitute penne pasta with a gluten-free variety.
- Frozen peas should be thawed to maintain the bright color and texture in the dish.
- Fresh pecorino cheese is recommended for the best flavor, but Parmesan can be substituted if needed.
- To enhance the flavor, let the sautéed vegetables cook just until tender to keep their natural crunch and freshness.
- Adjust the amount of red pepper flakes according to your spice preference.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 10 mg
