Q1: What is the absolute secret to a Pasta Primavera where the vegetables are crisp-tender and not soggy?

The number one secret is to cook the vegetables quickly over a medium to medium-high heat . You are looking to sauté them for just a few minutes, until they are heated through and have softened slightly, but still retain some of their fresh, crisp bite and their vibrant color. Overcooking the vegetables will result in a soft and mushy texture.

Q2: Do I really have to use the starchy pasta water to make the sauce?

Yes, absolutely! This is the magic ingredient that transforms the simple ingredients in the skillet into a true, cohesive, and creamy sauce. The starches in the pasta water are a natural emulsifier that helps to bind the olive oil, the cheese, and the vegetable juices together into a silky sauce that will cling beautifully to every single noodle.

Q3: Can I make this dish ahead of time for a party?

This dish comes together so incredibly quickly that it is at its absolute best when it is made and served fresh. If you do need to make it ahead, for the best texture, it is a great idea to cook your pasta and your vegetables separately and store them in the refrigerator. Then, you can simply reheat the vegetables in a large skillet, and toss them with the hot pasta and the other sauce ingredients just before serving.

Q4: Can I make this recipe gluten-free?

Yes, it's very easy to make this recipe gluten-free! Simply substitute the penne pasta with your favorite brand of gluten-free, medium-shaped pasta . All the other ingredients in the recipe are naturally gluten-free.

Q5: What is the difference between Pecorino cheese and Parmesan cheese?

While they are both hard, salty, Italian cheeses that are perfect for grating, Parmigiano-Reggiano is made from cow's milk and has a nutty, slightly fruity flavor. Pecorino Romano , on the other hand, is made from sheep's milk and is typically a bit saltier and tangier than Parmesan. It is a fantastic, classic choice for a bright and zesty pasta like this one.

The Best Fresh & Easy Pasta Primavera (Classic Recipe!)

A classic and vibrant recipe for Pasta Primavera, a vegetarian pasta dish loaded with fresh, seasonal vegetables. This quick one-pan meal (for the sauce) features a colorful medley of sautéed yellow squash, zucchini, asparagus, cherry tomatoes, and red onion. The tender-crisp vegetables are tossed with cooked penne pasta, thawed peas, and a simple sauce made from Pecorino cheese and fresh lemon juice. The dish is finished with a generous amount of fresh basil and optional tarragon.

Author: Evelyn

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 pecorino cheese, plus more for serving
3 tablespoons fresh lemon juice
Pinch of red pepper flakes
1 cup fresh basil leaves, plus more for garnish
¼ cup fresh tarragon (optional)
Freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
Add the sliced garlic, yellow squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper to the skillet. Sauté for 3 to 4 minutes, until the vegetables are tender-crisp.
Add the cooked pasta, thawed peas, pecorino cheese, lemon juice, and a pinch of red pepper flakes to the skillet with the vegetables. Toss to combine.
Stir in the fresh basil and tarragon (if using).
Season with more salt and pepper to taste.
Garnish with more basil and serve immediately.

Notes

‘Primavera’ means ‘spring’ in Italian, and this dish is designed to be made with fresh, spring or summer vegetables.
Cooking the pasta until it is ‘al dente’ is important to ensure it has a pleasant, firm bite.
The cheese, lemon juice, and fresh herbs are added at the very end of the recipe, off the heat, to preserve their bright, fresh flavors.

Find it online: https://cookupjoy.com/easy-pasta-primavera/