Pasta Primavera Recipe
Pasta Primavera is a fresh vegetable pasta dish made with seasonal vegetables, herbs, lemon juice, and pecorino cheese.Ready in just 30 minutes, it's perfect for weeknight dinners.A colorful vegetarian meal packed with fresh flavor.
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
Instructions
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package directions until al dente.
- Drain the pasta and toss with a small drizzle of olive oil to prevent sticking.
- Heat the olive oil in a large deep skillet over medium heat.
- Add the garlic, yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and several grinds of black pepper.
- Sauté for 3–4 minutes, or until the vegetables are tender-crisp.
- Add the cooked pasta, peas, grated pecorino cheese, lemon juice, and a pinch of red pepper flakes.
- Toss everything together until well combined and evenly coated.
- Stir in the basil and tarragon, if using.
- Taste and adjust seasoning as needed.
- Garnish with additional basil and serve immediately.
- This Pasta Primavera Recipe is best enjoyed fresh while the vegetables remain vibrant and crisp.
Notes
- Tarragon adds a subtle licorice-like flavor but can be omitted.
- Pecorino cheese offers a sharper taste than Parmesan.
- Serve with garlic bread or a fresh green salad.
- Add extra red pepper flakes for a spicy variation.
- This dish works beautifully with seasonal spring vegetables.