Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish that combines al dente penne pasta with a medley of sautéed spring vegetables, fresh herbs, and tangy lemon juice. This quick and colorful meal highlights the natural flavors of zucchini, yellow squash, asparagus, and cherry tomatoes, all brought together with pecorino cheese and a hint of spice from red pepper flakes. Perfect for a light yet satisfying vegetarian lunch or dinner.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Vegetables and 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, to taste
- Red pepper flakes, pinch
- 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 boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and toss with a drizzle of 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 the sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, red onion, 1 teaspoon sea salt, and several grinds of freshly ground black pepper. Sauté the vegetables for 3 to 4 minutes until they are tender but still vibrant.
- 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 together thoroughly to combine the flavors.
- Add fresh herbs and finalize: Stir in 1 cup of fresh basil leaves and ¼ cup of fresh tarragon if using. Adjust the seasoning to taste with additional salt, pepper, or red pepper flakes as desired.
- Serve: Garnish with additional fresh basil leaves and drizzle with a bit more olive oil if desired. Serve immediately for the best texture and flavor.
Notes
- Use fresh, seasonal vegetables for the best flavor and texture.
- To make this dish vegan, substitute the pecorino cheese with a plant-based cheese or nutritional yeast.
- For a gluten-free option, use gluten-free penne pasta.
- Be careful not to overcook the vegetables; they should be tender but still slightly crisp for the best texture.
- Adding fresh tarragon is optional but adds an aromatic note that pairs well with the lemon and basil.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 10 mg
