Free Recipe, Mediterranean Budget Under $25
Pasta Primavera
Makes 6 servings
Say hello to a bowl of pure sunshine—Pasta Primavera! Bursting with vibrant veggies, al dente pasta, and a light, zesty sauce, this dish is like springtime on a plate. Fresh, colorful, and full of flavor, it’s the perfect way to celebrate the season or brighten up any meal. Get ready to twirl your fork and savor the garden-fresh goodness!
INGREDIENTS
1 cup cherry tomatoes, halved
1 cup thinly sliced red onion
1 teaspoon sea salt
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
½ cup frozen peas, thawed
¾ cup grated pecorino cheese
3 tablespoons fresh lemon juice
Red pepper flakes
1 cup fresh basil leaves, plus more for garnish
¼ cup fresh tarragon, optional
Freshly ground black pepper
INSTRUCTIONS
1. Heat a big saucepan of salted water till it boils. Pasta should be prepared as directed on the package and cooked until al dente. To avoid sticking, drain and toss with a light drizzle of olive oil.
2. In a big, deep skillet, warm the oil over medium heat. Add the garlic, and sauté for 3 to 4 minutes, or until the veggies are soft, adding the squash, zucchini, asparagus, tomatoes, onion, and salt and pepper to taste.
3. Toss to mix in the pasta, peas, cheese, lemon juice, and a dash of red pepper flakes. Add the tarragon and basil, if using, and stir.
4. After adding extra basil as a garnish and seasoning to taste, serve.
This AMAZING Recipe can be found in our new Mediterranean Budget Friendly Under $25 cookbook here
