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Clean recipe · loveandlemons.com

Pasta Primavera

Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!

Original recipe: loveandlemons.com

Yield:
4 servings
Prep:
10 min
Cook:
20 min
Total:
30 min
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Pasta Primavera

Ingredients

  1. 10 ounces penne pasta
  2. 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  3. 4 garlic cloves (sliced)
  4. 1 yellow squash (sliced into thin half-moons)
  5. 1 zucchini (sliced into thin half-moons)
  6. 1 bunch asparagus (chopped into 1-inch pieces)
  7. 1 cup cherry tomatoes (halved)
  8. 1 cup thinly sliced red onion
  9. 1 teaspoon sea salt
  10. ½ cup frozen peas (thawed)
  11. ¾ cup grated pecorino cheese
  12. 3 tablespoons fresh lemon juice
  13. Red pepper flakes
  14. 1 cup fresh basil leaves (plus more for garnish)
  15. ¼ cup fresh tarragon (optional)
  16. Freshly ground black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Season to taste, garnish with more basil, and serve.