Pasta Primavera
Recipe: https://recipestripper.com/recipes/4e4f5414-e376-4e45-accc-408ede061b2c
Original source: https://www.loveandlemons.com/pasta-primavera/
Recipe image: https://cdn.loveandlemons.com/wp-content/uploads/2022/06/pasta-primavera-500x500.jpg

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!
Yield: 4
Prep time: PT10M
Cook time: PT20M
Total time: PT30M

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
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.