Pasta Primavera
Pasta Primavera is a fast and fresh pasta dish loaded with seasonal vegetables and tossed in a light lemony olive oil sauce. Finished with herbs and a sprinkle of pecorino cheese, it’s the perfect weeknight dinner bursting with color and flavor.
Equipment
- 1 large stockpot (for boiling pasta)
- 1 deep sauté pan or skillet
- 1 pasta strainer
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 Measuring Cup Set
- 1 citrus juicer (for fresh lemon juice)
- 1 cheese grater or zester
- (Optional) Mini food processor
Ingredients
- 10 oz penne pasta
- 2 tbsp extra-virgin olive oil plus extra for drizzling
- 4 cloves garlic thinly sliced
- 1 medium yellow squash halved lengthwise and sliced into half-moons
- 1 medium zucchini halved lengthwise and sliced into half-moons
- 1 bunch asparagus trimmed and chopped into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup red onion thinly sliced
- 1 tsp sea salt
- ½ cup frozen green peas thawed
- ¾ cup pecorino cheese finely grated
- 3 tbsp fresh lemon juice
- Pinch red pepper flakes to taste
- 1 cup fresh basil leaves chopped (plus extra for garnish)
- ¼ cup fresh tarragon chopped (optional)
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the penne and cook according to package directions until al dente. Drain the pasta and drizzle with a little olive oil to prevent sticking while you prepare the vegetables.
- Sauté the Vegetables: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook for 30 seconds until fragrant. Stir in the squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and several turns of black pepper. Cook for 3–4 minutes, stirring frequently, until the vegetables are just tender and slightly caramelized.
- Combine Pasta and Veggies: Add the cooked penne to the skillet with the sautéed vegetables. Toss in the thawed peas, grated pecorino cheese, and lemon juice. Sprinkle in a pinch of red pepper flakes for a gentle heat kick. Toss everything together until well combined and heated through.
- Finish with Fresh Herbs: Turn off the heat and stir in the chopped basil and tarragon (if using). Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Serve and Garnish: Transfer the pasta primavera to plates or a serving bowl. Top with extra fresh basil and an extra grating of cheese if desired. Serve warm and enjoy the fresh flavors!
Notes
- Tarragon Tip: While optional, tarragon brings a unique, slightly sweet herbal note that elevates the dish—especially when paired with lemon and peas.
- Make It Vegan: Skip the cheese or replace it with a dairy-free parmesan alternative to keep the recipe fully plant-based.
- Add Protein: To turn this into a heartier meal, add grilled chicken, shrimp, or white beans.
- Veggie Variations: Feel free to swap in seasonal vegetables like bell peppers, snap peas, broccoli florets, or spinach.
- Storage Advice: Leftovers keep well in the fridge for 2–3 days. Reheat gently in a skillet with a splash of water or olive oil.
