Pasta Primavera
A vibrant and fresh Pasta Primavera recipe featuring seasonal vegetables, penne pasta, and a light lemon cheese sauce. Choose from sautéed, roasted, or one-pot methods for a perfect spring meal.
Equipment
- Large pot
- Skillet or roasting pan
- Cutting board and knife
- Mixing spoon
Ingredients
Main Ingredients
- 10 ounces penne pasta
- 2 tablespoons extra-virgin olive oil plus more for finishing
- 4 cloves garlic thinly sliced
- 1 yellow squash thinly sliced
- 1 zucchini thinly sliced
- 1 bunch asparagus cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup red onion thinly sliced
- 1 teaspoon sea salt
- 0.5 cup frozen peas thawed
- 0.75 cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
- red pepper flakes to taste
- 1 cup fresh basil leaves plus more for garnish
- 0.25 cup fresh tarragon optional
- freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add penne and cook until al dente. Reserve 1 cup pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute.
- Add onions, zucchini, squash, and asparagus. Cook 5 to 7 minutes until just tender. Stir in cherry tomatoes and peas.
- Add the drained pasta to the skillet. Pour in pasta water a little at a time and stir in lemon juice and pecorino cheese.
- Season with salt, pepper, and red pepper flakes. Add fresh basil and tarragon at the end. Toss gently and serve warm.
Notes
Use fresh, in-season vegetables for the best flavor. Stir in pasta water gradually to control sauce thickness. Always taste before serving.
Nutrition Facts (Per Serving)
Calories: 411
Total Fat: 27g
Carbohydrates: 33g
Protein: 12g
Saturated Fat: 7g
Cholesterol: 20mg
Sodium: 480mg
Fiber: 5g
Sugars: 6g
Calories: 411
Total Fat: 27g
Carbohydrates: 33g
Protein: 12g
Saturated Fat: 7g
Cholesterol: 20mg
Sodium: 480mg
Fiber: 5g
Sugars: 6g