Pasta Primavera

Name: Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
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 parmesan cheese; 3 tablespoons fresh lemon juice; Red pepper flakes; 1 cup fresh basil leaves, plus more for garnish; ¼ cup fresh thyme, optional; Freshly ground black pepper

Pairs With Pinot Noir, Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 15 minutes
Cook Time:: 20 minutes
Total Time:: 35 minutes
Yield:: 4 to 6 servings

Ingredients

10 ounces penne pasta 20 ounces penne pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling 4 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced 8 garlic cloves, sliced
1 yellow squash, sliced into thin half-moons 2 yellow squash, sliced into thin half-moons
1 zucchini, sliced into thin half-moons 2 zucchini, sliced into thin half-moons
1 bunch asparagus, chopped into 1-inch pieces 2 bunches asparagus, chopped into 1-inch pieces
1 cup cherry tomatoes, halved 2 cups cherry tomatoes, halved
1 cup thinly sliced red onion 2 cups thinly sliced red onion
1 teaspoon sea salt 2 teaspoons sea salt
½ cup frozen peas, thawed 1 cup frozen peas, thawed
¾ cup grated parmesan cheese 1 1/2 cups grated parmesan cheese
3 tablespoons fresh lemon juice 6 tablespoons fresh lemon juice
Red pepper flakes Red pepper flakes
1 cup fresh basil leaves, plus more for garnish 2 cups fresh basil leaves, plus more for garnish
¼ cup fresh thyme, optional 1/2 cup fresh thyme, optional
Freshly ground black pepper Freshly ground black pepper

Instructions

Boil the pasta: 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.
Cook the vegetables: 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.
Bring everything together: Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and thyme, if using.
Season and serve: Season to taste, garnish with more basil, and serve.