Spring Pasta
A vibrant and flavorful dish that celebrates the freshness of spring vegetables, combining penne pasta with asparagus, zucchini, cherry tomatoes, and herbs.
Ingredients
Pasta and Base
- 10 ounces penne pasta Preferably cooked al dente
- 2 tablespoons extra-virgin olive oil Plus more for drizzling
- 4 cloves garlic, sliced
- 1 cup frozen peas, thawed
- 3/4 cup grated pecorino cheese
- 3 tablespoons fresh lemon juice
Vegetables
- 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
Seasoning and Garnish
- 1 teaspoon sea salt
- red pepper flakes, to taste For a hint of heat
- 1 cup fresh basil leaves Plus more for garnish
- 1/4 cup fresh tarragon, optional Can substitute with parsley or dill
- freshly ground black pepper, to taste
Instructions
Boil the Pasta
- Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions, aiming for an al dente texture (10-12 minutes). Drain the pasta and toss with a light drizzle of olive oil.
Sauté the Vegetables
- Heat olive oil in a large, deep skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Add the yellow squash, zucchini, and asparagus, cooking for about 3-4 minutes until starting to soften.
Add Tomatoes and Onions
- Add halved cherry tomatoes and sliced red onion to the skillet, along with sea salt and black pepper. Cook for another 3-4 minutes until the vegetables are tender.
Combine Pasta and Vegetables
- Add the drained pasta to the skillet with the sautéed vegetables. Stir in the thawed peas, grated pecorino cheese, fresh lemon juice, and red pepper flakes. Toss gently to coat.
Finish with Fresh Herbs
- Stir in fresh basil leaves and, if using, tarragon. Adjust seasoning to taste with salt, pepper, or red pepper flakes.
Serve
- Serve warm, garnished with additional fresh basil and a drizzle of olive oil. Optionally, serve slightly cooled for a refreshing cold pasta dish.
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Notes
For best results, choose fresh, seasonal vegetables. You can add protein such as chicken or shrimp for a heartier meal. Leftover pasta can be refrigerated for 3-4 days or frozen for up to 3 months.