Pasta Primavera
Pasta Primavera features penne tossed with sautéed spring vegetables, basil and lemon, finished with pecorino.
Equipment
- Large Pot
- Deep skillet
- Colander
- Measuring cups
- Cutting Board
- Chef's knife
- Wooden Spoon
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 to taste
- 1 cup fresh basil leaves plus more for garnish
- ¼ cup fresh tarragon optional
- Freshly ground black pepper
Instructions
Step 1
- Bring a large pot of salted water to a boil and cook the penne until al dente, then drain and drizzle with olive oil.
Step 2
- Heat olive oil in a large deep skillet over medium heat and sauté garlic with squash, zucchini, asparagus, cherry tomatoes, red onion, salt, and pepper until tender (about 3–4 minutes).
Step 3
- Add the pasta, peas, pecorino cheese, lemon juice, and a pinch of red pepper flakes; toss to combine. Stir in the basil and tarragon, if using.
Step 4
- Season to taste, garnish with more basil, and serve.
Notes
TIP: Cook pasta to al dente for bite; sauté vegetables until just tender to preserve color and texture. If the mixture seems dry, splash a bit of pasta water to loosen. Finish with extra fresh basil for aroma.