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Pasta Primavera

Bright, garden-fresh Pasta Primavera with tender-crisp veggies.
Penne shines in silky olive oil, zesty lemon, and salty pecorino.
A light, colorful bowl that tastes like spring on a plate.

dinner ⏱ 30 min 490 kcal / portion 78.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Pasta Primavera
v1 · rb0e705f985 20260727Z1751 284 g penne pasta 2 tbsp extra-virgin olive oil 1 tsp sea salt 🍳 bring a large pot of salted water to a boil; cook penne pasta until al dente 🔪 drain pasta and toss with a drizzle of olive oil to prevent sticking 🍳 ⏱ 3-4 min heat the oil in a large, deep skillet over medium heat and sauté garlic, squash, zucchini, asparagus, tomatoes, and onion until tender 🌀 add peas, pecorino cheese, lemon juice, and a pinch of red pepper flakes; toss to combine 🌀 stir in basil and tarragon, if using 🌀 season to taste, garnish with more basil, and serve Pasta Primavera 🎉 4 pieces garlic 1 piece yellow squash 1 piece zucchini 237 ml cherry tomato 237 ml red onion asparagus to taste black pepper to taste 118 ml frozen pea 710 ml pecorino cheese 3 tbsp fresh lemon juice red pepper flakes to taste 237 ml fresh basil leaf 59.1 ml fresh tarragon ½ tsp 1 tbsp ½ tsp 1 tbsp frozen pea, pecorino cheese, fresh lemon juice, red pepper flakes fresh basil leaf, fresh tarragon
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Preparation steps

  1. bring a large pot of salted water to a boil; cook penne pasta until al dente
  2. drain pasta and toss with a drizzle of olive oil to prevent sticking
  3. heat the oil in a large, deep skillet over medium heat and sauté garlic, squash, zucchini, asparagus, tomatoes, and onion 3 to 4 minutes until tender
  4. add peas, pecorino cheese, lemon juice, and a pinch of red pepper flakes; toss to combine
  5. stir in basil and tarragon, if using
  6. season to taste, garnish with more basil, and serve

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