Description

Ever wonder how a bowl of pasta can capture the essence of spring? What if you could whip up a Pasta Primavera that’s so fresh and colorful it earns a 4.98 rating from 97 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a light, vegetarian dinner bursting with seasonal veggies, zesty lemon, and fresh herbs

Ingredients

Scale

Let’s dive into the ingredients that make this Pasta Primavera so irresistible. Each one brings flavor, texture, or nutrition, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

10 ounces penne pasta: Short, sturdy pasta to hold the veggies. Sub: Rigatoni, fusilli, or gluten-free pasta.
2 tablespoons extra-virgin olive oil, plus more for drizzling: Adds richness and prevents sticking. Sub: Avocado oil or butter for non-vegetarian.
4 garlic cloves, sliced: Bold, aromatic depth. Sub: 1 teaspoon garlic powder.
1 yellow squash, sliced into thin half-moons: Tender, mild sweetness. Sub: Extra zucchini or eggplant.
1 zucchini, sliced into thin half-moons: Fresh, green crunch. Sub: Yellow squash or cucumber.
1 bunch asparagus, chopped into 1-inch pieces: Springy, earthy flavor. Sub: Green beans or broccoli.
1 cup cherry tomatoes, halved: Juicy, sweet pops. Sub: Grape tomatoes or diced regular tomatoes.
1 cup thinly sliced red onion: Sharp, colorful bite. Sub: Shallots or yellow onion.
1 teaspoon sea salt: Enhances all flavors. Adjust to taste.
½ cup frozen peas, thawed: Sweet, tender bursts. Sub: Fresh peas or edamame.
¾ cup grated pecorino cheese: Sharp, salty richness. Sub: Parmesan or nutritional yeast for vegan.
3 tablespoons fresh lemon juice: Bright, tangy zing. Sub: Lime juice or white wine vinegar.
Red pepper flakes: Subtle heat. Sub: Skip for mild or increase for spicy.
1 cup fresh basil leaves, plus more for garnish: Summery, herby freshness. Sub: Parsley or mint.
¼ cup fresh tarragon, optional: Licorice-like depth (highly recommended!). Sub: Dill or skip it.
Freshly ground black pepper: Adds balance.

With about 12 ingredients, this dish is simple yet vibrant. Fresh veggies and quality cheese make it a springtime star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Cook the Pasta (10-12 Minutes)

Bring a large pot of salted water to a boil. Add 10 ounces penne pasta and cook according to package instructions until al dente (usually 8-10 minutes). Tip: Stir occasionally to prevent sticking.
Drain and toss with a drizzle of olive oil to keep the pasta from sticking. Set aside.

Step 2: Cook the Veggies (5 Minutes)

Heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add 4 sliced garlic cloves, 1 yellow squash (sliced into half-moons), 1 zucchini (sliced into half-moons), 1 bunch asparagus (chopped into 1-inch pieces), 1 cup halved cherry tomatoes, 1 cup sliced red onion, 1 teaspoon sea salt, and several grinds of black pepper.
Sauté for 3-4 minutes, stirring occasionally, until the vegetables are tender but still vibrant. Tip: Don’t overcook—keep the veggies slightly crisp!

Step 3: Combine and Finish (3 Minutes)

Add the cooked pasta, ½ cup thawed frozen peas, ¾ cup grated pecorino cheese, 3 tablespoons lemon juice, and a pinch of red pepper flakes to the skillet. Toss to combine, ensuring the pasta is coated in a light sauce. Tip: Add a splash of pasta water if the mixture seems dry.
Stir in 1 cup fresh basil leaves and ¼ cup fresh tarragon (if using). Taste and adjust with more salt, pepper, or lemon juice as needed.

(Word count: ~750. Time to serve!)