Pasta Primavera

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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 thinly sliced red onion

1 teaspoon sea salt

½ cup frozen peas (thawed)

¾ cup grated pecorino cheese

3 tablespoons fresh lemon juice

Red pepper flakes

1 cup fresh basil leaves (plus more for garnish)

¼ cup fresh tarragon (optional)

Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.

Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.

Season to taste, garnish with more basil, and serve.