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A close-up of Vegetable Primavera Pasta with penne, asparagus, zucchini, tomatoes, and red onion.

Vegetable Primavera Pasta

This Vegetable Primavera Pasta is a vibrant and wholesome dish, perfect for a healthy and satisfying meal. It's easy to adapt for gluten-free diets and packed with fresh, seasonal vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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 red onion thinly sliced
  • 1 teaspoon sea salt
  • ½ cup frozen peas thawed
  • ¾ cup pecorino cheese grated
  • 3 tablespoons fresh lemon juice
  • 1 pinch red pepper flakes
  • 1 cup fresh basil leaves plus more for garnish
  • ¼ cup fresh tarragon optional
  • Freshly ground black pepper

Equipment

  • Large pot
  • Large, deep skillet

Method
 

  1. Boil a large pot of salted water. Cook the pasta according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.
  2. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, yellow squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and black pepper. Sauté for 3 to 4 minutes, until the vegetables are tender.
  3. Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and red pepper flakes to the skillet. Toss everything to combine.
  4. Stir in the fresh basil and tarragon, if using. Season to taste with additional salt and pepper. Garnish with more fresh basil and serve immediately.

Notes

This recipe is naturally gluten-free if you use gluten-free pasta. For a vegan option, omit the pecorino cheese or use a vegan alternative.

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