Pasta Primavera
This colorful pasta is a snap to make and is loaded with fresh seasonal veggies. It makes a satisfying lunch or easy warm weather dinner. This recipe makes 4 servings.
prep time
10 minutes
cook time
20 minutes
Ingredients
10 ounces penne or bow tie pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 bunch asparagus, toddy ends removed and chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/2 cup frozen peas, thawed
3/4 cup grated pecorino cheese
Juice form 2 fresh lemons
1 cup fresh basil leaves, plus more for garnish
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 bunch asparagus, toddy ends removed and chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/2 cup frozen peas, thawed
3/4 cup grated pecorino cheese
Juice form 2 fresh lemons
1 cup fresh basil leaves, plus more for garnish
Salt and pepper, to taste
Directions
Heat oil in a large, deep skillet to medium heat on the stove top. Add the garlic, squash, zucchini, asparagus, tomatoes and onion. Season with salt and pepper and sauté until the vegetables are cooked but still firm, about 3-4 minutes.
Add the pasta, peas, cheese, basil and lemon juice; toss gently to combine.
To serve, garnish with additional basil.
Add the pasta, peas, cheese, basil and lemon juice; toss gently to combine.
To serve, garnish with additional basil.
