Spring Vegetable Pasta Primavera

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 lemon juice, freshly squeezed
• Red pepper flakes
• 1 cup fresh basil leaves (plus more to garnish)
• ¼ cup fresh tarragon (optional)
• Black pepper, freshly ground

Method

1. First, 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. Then, warm 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. Next, 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. After that, taste and adjust the seasoning, garnish with more basil, and serve.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.