Ingredients
Dry Ingredients
- 12 ounces penne pasta
- Salt (for pasta water and seasoning)
- Black pepper (to taste)
- A pinch of red pepper flakes (optional)
Vegetables
- 3 garlic cloves (sliced)
- 1 yellow squash (sliced into thin half-moons)
- 1 zucchini (sliced into thin half-moons)
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 3/4 cup cherry tomatoes (halved)
- 1 bell pepper (thinly sliced, any color)
- 1 cup thinly sliced red onion
- 1/2 cup frozen peas (thawed)
Oils and Extras
- 1 1/2 tablespoons extra-virgin olive oil (plus extra for drizzling)
- 3/4 cup grated Parmesan cheese
- Juice of 1 lemon
- 1 cup fresh basil leaves (roughly torn)
Instructions
- Boil pasta: Bring a large pot of water to a rolling boil, adding a generous pinch of salt to season the water perfectly for cooking the pasta.
- Cook pasta al dente: Add the penne pasta to the boiling water and cook according to package instructions until just al dente to ensure a firm, satisfying bite.
- Drain pasta: Reserve about 1/2 cup of the pasta cooking water, then drain the pasta using a colander. Drizzle a little olive oil over the drained pasta to prevent sticking and set aside.
- Sauté garlic: Heat the extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Sauté vegetables: Add the sliced yellow squash, zucchini, asparagus pieces, cherry tomatoes, bell pepper slices, and red onion to the skillet. Season with salt, black pepper, and red pepper flakes if using. Sauté for 3 to 4 minutes until the vegetables soften slightly but retain some crunch and brightness.
- Add peas: Stir in the thawed peas and cook for an additional minute to warm them through.
- Combine pasta and cheese: Add the cooked penne pasta, grated Parmesan cheese, and fresh lemon juice to the skillet with the vegetables. Toss everything together thoroughly, adding a splash of reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
- Garnish and serve: Fold in the fresh torn basil leaves, taste, and adjust seasoning with additional salt or pepper if needed. Serve the pasta primavera warm for a fresh, delicious meal.
Notes
- Reserving pasta water is key to adjusting sauce consistency and helping the cheese adhere to the pasta and vegetables.
- Sauté the garlic gently to avoid bitterness from burning.
- Use fresh vegetables for the best flavor and texture; seasonal veggies can be substituted as desired.
- For a vegan version, omit Parmesan or substitute with a plant-based cheese alternative.
- To make this dish gluten-free, use gluten-free pasta instead of regular penne.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
