Ingredients
Pasta
- 10 ounces penne pasta
Vegetables
- 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
- ½ cup frozen peas, thawed
Sauté & Toss
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 garlic cloves, sliced
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
- 3 tablespoons fresh lemon juice
Finishing Touches
- ¾ cup grated pecorino cheese
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup fresh tarragon, optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and toss it with a drizzle of olive oil to keep it from sticking.
- Sauté the Vegetables: Heat the extra-virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, squash, zucchini, asparagus, cherry tomatoes, red onion, sea salt, and several grinds of black pepper. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are just tender and vibrant.
- Combine & Toss: Add the cooked pasta, thawed peas, grated pecorino cheese, fresh lemon juice, and a pinch of red pepper flakes to the skillet. Toss everything together until well combined and heated through.
- Add Herbs: Stir in the fresh basil leaves and tarragon (if using). Mix well to evenly distribute the herbs throughout the pasta for maximum flavor.
- Finish & Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Transfer to serving bowls, garnish with more fresh basil, and enjoy immediately.
Notes
- Tarragon is optional but adds a uniquely fresh, slightly sweet note—highly recommended!
- Use any short pasta you have on hand if you don’t have penne.
- Add protein such as grilled chicken or shrimp for a heartier meal.
- Swap pecorino for Parmesan for a different cheese flavor.
- Great way to use up whatever veggies are in season or in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg