Description
Pasta Primavera is a vibrant and fresh pasta dish packed with tender sautéed vegetables, aromatic herbs, and a tangy lemon-pecorino cheese sauce. Perfect for a light yet satisfying meal, this recipe balances colorful veggies like zucchini, yellow squash, asparagus, and cherry tomatoes with the zest of fresh lemon and the subtle heat 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 Ingredients
- 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 package instructions until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
- Sauté the Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add sliced garlic, yellow squash, zucchini, chopped asparagus, cherry tomatoes, sliced red onion, sea salt, and several grinds of fresh black pepper. Sauté the vegetables for 3 to 4 minutes until they are tender but still vibrant.
- Combine Ingredients: Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes to the skillet. Toss everything gently to combine and allow the flavors to meld.
- Add Herbs and Adjust Seasoning: Stir in fresh basil leaves and tarragon if using. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve: Garnish with extra fresh basil leaves and serve immediately while warm.
Notes
- To keep vegetables crisp-tender, avoid overcooking during sautéing.
- For extra protein, consider adding grilled chicken or shrimp.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
- Frozen peas should be thawed to maintain texture and sweetness.
- Vegetarian-friendly dish; omit pecorino or substitute with a plant-based cheese for a vegan option.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 15 mg
