Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring al dente penne pasta tossed with a medley of sautéed seasonal vegetables, fresh herbs, and a tangy lemon-pecorino dressing. Perfect for a light yet satisfying meal, this recipe balances the flavors of garlic, zucchini, asparagus, cherry tomatoes, and aromatic basil and tarragon, finished with a subtle kick of red pepper flakes.
Ingredients
Scale
Pasta
- 10 ounces penne pasta
Vegetables & Herbs
- 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
- 4 garlic cloves, sliced
- ½ cup frozen peas, thawed
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup fresh tarragon, optional
Other
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon sea salt
- 3 tablespoons fresh lemon juice
- ¾ cup grated pecorino cheese
- Red pepper flakes, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, typically about 10-12 minutes. Drain the pasta well and toss with a drizzle of extra-virgin olive oil to prevent sticking.
- Sauté the vegetables: In a large deep skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, red onion, sea salt, and several grinds of freshly ground black pepper. Sauté the vegetables for 3 to 4 minutes, or until they become tender but still vibrant and slightly crisp.
- Combine pasta and vegetables: Add the cooked penne pasta to the skillet along with the thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes. Toss everything gently to combine and coat the pasta evenly with the cheese and lemony flavors.
- Add fresh herbs and finish: Stir in the fresh basil leaves and, if using, the fresh tarragon. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Garnish with extra basil leaves before serving.
Notes
- You can substitute penne with other pasta types like fusilli or farfalle if preferred.
- For a vegetarian version, ensure the pecorino cheese is made without animal rennet or substitute with a vegetarian hard cheese.
- Using fresh seasonal vegetables enhances the freshness and flavor of the dish.
- Additional vegetables such as bell peppers or mushrooms can be added according to your preference.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 15 mg
