Pasta Primavera Colorful Dish (Print Version)
# Ingredients:
01 -
10 ounces penne pasta
02 -
2 tablespoons extra-virgin olive oil
03 -
4 garlic cloves, thinly sliced
04 -
1 yellow squash, cut into thin half-moons
05 -
1 zucchini, cut into thin half-moons
06 -
1 bunch asparagus, chopped into 1-inch pieces
07 -
1 cup cherry tomatoes, halved
08 -
1 cup red onion, thinly sliced
09 -
1 teaspoon sea salt
10 -
½ cup frozen peas, thawed
11 -
¾ cup grated pecorino cheese
12 -
3 tablespoons fresh lemon juice
13 -
Red pepper flakes, to taste
14 -
1 cup fresh basil leaves, plus extra for garnish
15 -
¼ cup fresh tarragon (optional)
16 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta and toss with a drizzle of olive oil to prevent it from sticking.
02 -
In a large, deep skillet, heat the olive oil over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several cracks of black pepper. Sauté for 3 to 4 minutes, or until the vegetables become tender.
03 -
Add the cooked pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes. Toss everything together to combine. Stir in the basil and tarragon, if using.