Pasta Primavera

Ingredients · for 4 (scales to your household)

• 10 ounces Penne pasta not counted
• 2 tablespoons Extra-virgin olive oil not counted
• 4 Garlic cloves not counted
• 1 Yellow squash not counted
• 1 Zucchini not counted
• 1 bunch Asparagus not counted
• 1 cup Cherry tomatoes not counted
• 1 cup Sliced red onion not counted
• 1 teaspoon Sea salt not counted
• 1/2 cup Peas not counted
• 3/4 cup Pecorino cheese not counted
• 3 tablespoons Lemon juice not counted
• Red pepper flakes not counted
• 1 cup Basil leaves not counted
• 1/4 cup Tarragon not counted
• Freshly ground black pepper not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. 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.
2. 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.
3. 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.
4. Season to taste, garnish with more basil, and serve.