1-Getting started: with this Pasta Primavera Recipe begins with boiling water, a simple step that sets the foundation. First, bring a large pot of salted water to a boil and cook the penne pasta until al dente as per package instructions. Once done, drain it and toss with a drizzle of olive oil to keep it from sticking together.

2-Next, heat 2 tablespoons of olive oil in a large deep skillet over medium heat. Add the 4 cloves of sliced garlic, 1 yellow squash sliced into thin half-moons, 1 zucchini sliced into thin half-moons, 1 bunch of asparagus chopped into 1-inch pieces, 1 cup halved cherry tomatoes, 1 cup thinly sliced red onion, 1 teaspoon salt, and pepper to taste. Sauté for 3 to 4 minutes until the vegetables turn tender but still have a nice bite.

3-Then, add the cooked penne pasta, ½ cup thawed frozen peas, ¾ cup grated pecorino cheese, and 3 tablespoons fresh lemon juice. Toss everything together until the cheese melts and coats the pasta nicely. Stir in 1 cup fresh basil leaves and the optional ¼ cup fresh tarragon, then adjust with more salt and pepper as needed. Finally, garnish with extra fresh basil leaves before serving to add a pop of color and flavor.