Pasta Primavera

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Heat the 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.

Ingredient :

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
3 tablespoons fresh lemon juice
Red pepper flakes
1 cup fresh basil leaves, plus more for garnish
¼ cup fresh tarragon, optional
Freshly ground black pepper