Pasta Primavera

Ingredients

The pasta

• 10 ounces penne pasta
• 2 tablespoons extra-virgin olive oil

The vegetables

• 4 cloves garlic, sliced
• 1 medium yellow squash, sliced into thin half-moons
• 1 medium 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

The sauce

• ¾ cup grated pecorino cheese
• 3 tablespoons fresh lemon juice
• 1 pinch red pepper flakes
• 1 cup fresh basil leaves, plus more for garnish
• ¼ cup fresh tarragon, optional
• to taste freshly ground black pepper

Instructions

Nutrition Facts (estimated)