1-Getting started with this healthy pasta primavera recipe: Begin by boiling a large pot of salted water and cooking 10 ounces of penne pasta until it’s al dente, which usually takes about 8-10 minutes. Once done, drain the pasta and toss it with a bit of olive oil to keep it from sticking together.

2-While the pasta cooks: prepare your vegetables. This includes slicing 1 yellow squash and 1 zucchini into thin half-moons, chopping 1 bunch of asparagus into 1-inch pieces, halving 1 cup of cherry tomatoes, and thinly slicing 1 cup of red onion. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the sliced garlic, prepared vegetables, 1 teaspoon of salt, and pepper to taste.

3-Sauté everything for 3 to 4 minutes until the veggies are tender but still vibrant. For a similar pasta dish idea, you might mix in proteins like chicken for added variety. Then, add the cooked pasta, 1/2 cup of thawed frozen peas, 3/4 cup of grated pecorino cheese, 3 tablespoons of fresh lemon juice, and 1 teaspoon of red pepper flakes to the skillet.

4-Combining and Finishing Touches: Toss all the ingredients together to ensure they’re well mixed and heated evenly. Stir in 1 cup of fresh basil leaves and the optional 1/4 cup of fresh tarragon for an extra burst of flavor. Season to taste, garnish with additional basil leaves, and serve right away for the best results.