Ingredients:
- 10 oz. penne pasta
- 2 Tbsp. 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 tsp. sea salt
- ½ cup frozen peas, thawed
- ¾ cup grated pecorino cheese
- 3 Tbsp. fresh lemon juice
- To taste red pepper flakes
- 1 cup fresh basil leaves, plus more for garnish
- ¼ cup fresh tarragon, optional
- To taste freshly ground black pepper
Directions:
- Bring a large pot of salted water to a boil. Prepare pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Heat 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.
- 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.
- Season to taste, garnish with more basil and serve.
