Description
Pasta Primavera is a light and refreshing Italian-American dish featuring pasta tossed with a variety of fresh, colorful vegetables. It highlights the natural flavors of seasonal produce, often accompanied by a delicate sauce that enhances the dish without overpowering it. This recipe is known for its vibrant appearance and balanced combination of textures, making it a popular choice for a healthy and satisfying meal
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
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic, yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and several grinds of black pepper. Sauté for 3 to 4 minutes until the vegetables are tender.
Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything together to combine. Stir in the fresh basil and tarragon if using.
Adjust seasoning to taste, garnish with additional basil leaves, and serve.
Notes
Make sure to use fresh vegetables for the best flavor
Avoid overcooking pasta to keep it firm
Toss pasta and sauce immediately to blend flavors
Use a large pan to prevent overcrowding the veggies
Season gradually to balance taste perfectly
- Prep Time: 30
- Cook Time: 10