Ingredients
Method
- Boil a large pot of salted water. Cook the pasta according to package directions 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 garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and pepper. Sauté for 3 to 4 minutes until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice, and red pepper flakes, then toss to combine. Stir in the basil and tarragon, if using.
- Season to taste, garnish with additional basil, and serve.
Nutrition
Notes
Seasonal Variations: I often swap the asparagus for snap peas or broccoli florets depending on what looks freshest at the market since this recipe is very forgiving with different green vegetables.
The Pasta Water Secret: I always recommend saving about half a cup of the starchy pasta water before draining because adding a splash of it at the end helps the cheese and lemon juice create a silky coating on every noodle.
Cheese Options: While I love the sharp tang of pecorino, I have found that a high quality parmesan works beautifully if you prefer a slightly nuttier and milder flavor profile.
Herb Selection: I strongly encourage you to use the fresh tarragon if possible as I discovered its unique flavor is what truly makes the vegetables taste bright and sophisticated.
Reheating Tips: If you have leftovers, I suggest reheating them in a pan over low heat with a teaspoon of water to keep the pasta from drying out, though I must admit I often eat it cold straight from the fridge like a pasta salad.
Vegetable Prep: I have learned that cutting the squash and zucchini into uniform bite sized pieces is crucial so they all soften at the same rate during that quick sauté.