Pasta primavera, Canada or USA

 

Pasta primavera, Canada or USA

Ingredients

• 10 ounces pasta (penne, farfalle, or your choice)
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 yellow squash, sliced into half-moons
• 1 zucchini, sliced into half-moons
• 1 bunch asparagus, cut 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 or Pecorino cheese
• 3 tablespoons fresh lemon juice
• 1 cup fresh basil leaves, chopped (for garnish)
• Red pepper flakes (optional, for heat)
• Freshly ground black pepper, to taste

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
2. Sauté the Vegetables:
   • In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
   • Add the sliced onions, yellow squash, zucchini, and asparagus. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
   • Stir in the cherry tomatoes and peas, cooking for another 2 minutes.
3. Combine Pasta and Vegetables:
   • Add the drained pasta to the skillet with the sautéed vegetables. Pour in the reserved pasta water as needed to loosen up the mixture.
   • Stir in the grated cheese and lemon juice, tossing everything together until well combined. Season with salt, black pepper, and red pepper flakes if using.
4. Serve:
   • Divide among serving plates or bowls. Garnish with fresh basil leaves and additional cheese if desired. Serve immediately.