Name: Pasta Primavera
Ingredients: 10 oz Penne pasta (or your favorite variety); 2 Tbsp Extra-virgin olive oil (plus more for drizzling); 4 cloves Garlic (sliced); 1 squash Yellow squash (sliced into thin half-moons); 1 zucchini Zucchini (sliced into thin half-moons); 1 bunch Asparagus (chopped into 1-inch pieces); 1 cup Cherry tomatoes (halved); 1 cup Red onion (thinly sliced ); 1 Tsp Sea salt; 1/2 cup Frozen peas (thawed); 3/4 cup Parmesan cheese (grated, or another hard cheese); 3 Tbsp Lemon juice; Red pepper flakes; 1 cup Fresh basil leaves (plus more for garnish); 1/4 cup Fresh tarragon (optional)

Pasta Primavera

Pasta primavera is a flexible way to use a mix of seasonal vegetables in one simple meal. Squash, zucchini, asparagus, tomatoes, peas, fresh herbs, and lemon make this pasta bright, colorful, and full of summer flavor.

Print Recipe

Ingredients

Penne pasta, or your favorite variety 10 oz
Extra-virgin olive oil, plus more for drizzling 2 Tbsp
Garlic, sliced 4 cloves
Yellow squash, sliced into thin half-moons 1 squash
Zucchini, sliced into thin half-moons 1 zucchini
Asparagus, chopped into 1-inch pieces 1 bunch
Cherry tomatoes, halved 1 cup
Red onion, thinly sliced 1 cup
Sea salt 1 Tsp
Frozen peas, thawed 1/2 cup
Parmesan cheese, grated, or another hard cheese 3/4 cup
Lemon juice 3 Tbsp
Red pepper flakes
Fresh basil leaves, plus more for garnish 1 cup
Fresh tarragon, optional 1/4 cup

Instructions

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.
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.
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.
Season to taste, garnish with more basil, and serve.