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

Direction

1. 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.
2. 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.
3. 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.
4. Season to taste, garnish with more basil, and serve.