United States
Pasta primavera
Pasta primavera
Penne is paired with zucchini, yellow squash, asparagus, tomatoes, and peas, then lightly bound with pecorino, lemon, and basil.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
Orecchiette con le cime di rapaA Puglian home dish where orecchiette are tossed with a soffritto of anchovy and garlic and blanched cime di rapa (a bitter green similar to rapini). Styles diverge on whether the pasta is handmade or dried, whether breadcrumbs stand in for cheese to add crunch, and whether tomato paste is added for sweetness.Read this dish →
Pasta with broccoliBroccoli is parboiled, most of it breaks down in garlic oil into a cream, and reserved florets return intact around fresh troccoli.Read this dish →
Zucchini pastaWrung-out zucchini cooks with shallot for about 20 minutes, then joins spaghetti, pecorino, lemon, basil, and mint.Read this dish →
Asparagus PastaFusilli with softened sliced stalks as the cream and tips added late for texture.Read this dish →
Artichoke PastaMeatless fusilli with sliced and puréed artichokes, mint and black pepper.Read this dish →
Pumpkin PastaFarfalle with diced pumpkin, pancetta and a portion blended with ricotta.Read this dish →
Sweet Corn SpaghettiSpaghetti with most of the sweet corn blended into a cream and the remaining kernels kept for sweetness and texture.Read this dish →Meet the dish
An American vegetable-pasta idea built around briefly sautéed seasonal produce
Several spring and summer vegetables are sautéed briefly rather than stewed, preserving their color, texture, and tomato juices around penne. Cream is unnecessary; melted pecorino, lemon juice, and basil provide a light bond.
Pasta shapes to use
- Penne, whose size matches the chopped vegetables
Key ingredients
- Zucchini
- Yellow squash
- Asparagus
- Cherry tomatoes
- Peas
- Pecorino
Follow the cooking scenes
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Step 1: Cook the pasta al dente
Boil penne in salted water according to the package until al dente. Drain and apply only a thin film of olive oil to prevent sticking. Cut the vegetables into pieces that can be lifted with the pasta.
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Step 2: Sauté vegetables for 3–4 minutes
Heat oil in a deep skillet and sauté garlic, red onion, zucchini, yellow squash, asparagus, and halved tomatoes over medium heat for 3–4 minutes. Stop while they retain shape and the tomatoes just begin to release juice.
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Step 3: Bind with cheese and acidity
Add penne, thawed peas, pecorino, lemon juice, and chili flakes. Toss until the cheese lightly coats the pasta, then remove from heat and stir in basil and optional tarragon.
What to watch for
- Cut the vegetables evenly and cook them quickly over assertive heat. Letting them release all their water flattens both texture and flavor.
- Add lemon and herbs only after the cheese has melted. If the vegetables have released enough juice, avoid diluting the dish with excess oil or pasta water.
What sets it apart
Rather than reducing one vegetable into a sauce, primavera keeps several seasonal vegetables distinct after only a 3–4 minute sauté.
Gear and ingredients for this dish
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