Description
A vibrant dish that captures the essence of spring with fresh vegetables, tangy lemon, and rich Pecorino cheese.
Ingredients
Scale
- 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
- 1/2 cup frozen peas, thawed
- 3/4 cup grated Pecorino cheese
- 3 tablespoons fresh lemon juice
- Red pepper flakes, to taste
- 1 cup fresh basil leaves, plus more for garnish
- 1/4 cup fresh tarragon (optional)
- Freshly ground black pepper, to taste
Instructions
- Prepare a large pot of salted water and bring it to a boil. Add the penne and cook until al dente. Drain and drizzle with olive oil.
- Heat 2 tablespoons of olive oil in a skillet over medium heat, add garlic, and sauté for 1 minute. Add squash, zucchini, asparagus, cherry tomatoes, and onion. Season with sea salt and pepper. Sauté for 3 to 4 minutes.
- Add the drained pasta and thawed peas to the skillet. Sprinkle with Pecorino cheese and drizzle with lemon juice. Toss to combine.
- Fold in basil and tarragon. Adjust seasoning as needed and serve warm with extra basil and olive oil.
Notes
If desired, substitute with different pasta shapes or cheeses. For a vegan option, omit cheese or use plant-based alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spring pasta, vegetarian pasta, seasonal vegetables, easy pasta recipe