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Pasta Primavera

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This Pasta Primavera recipe is a fresh and vibrant dish made with a medley of seasonal vegetables, penne pasta, and a light coating of cheese and lemon juice. It’s the perfect quick and easy dinner for spring or summer.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Sauté
  • Cuisine: American
  • Diet: Vegetarian

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, to taste

1 cup fresh basil leaves, plus more for garnish

¼ cup fresh tarragon, optional

Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Drain and toss with a drizzle of olive oil.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, squash, zucchini, asparagus, cherry tomatoes, red onion, salt, and black pepper. Sauté for 3-4 minutes until the vegetables are tender.
  3. Add the cooked pasta, peas, pecorino cheese, lemon juice, and red pepper flakes. Toss well until the cheese melts and lightly coats the pasta.
  4. Stir in the basil and tarragon (if using). Season to taste with more salt and pepper.
  5. Garnish with extra basil and serve immediately.

Notes

  • Use spaghetti squash instead of pasta for a low-carb option.
  • Substitute Parmesan for pecorino if preferred.
  • Tarragon adds a unique depth of flavor—highly recommended but optional.
  • Great for using up seasonal produce from the farmers market.

Nutrition

Find it online: https://cheftinaskitchen.com/pasta-primavera/