Mezze Penne Pasta Primavera Recipe
Garlicky goodness! Lemon-kissed mezze penne primavera with asparagus, broccoli, & cherry tomatoes. Light, zesty, and packed with flavor.
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Ingredients
- 1/2 cup good olive oil
- 1 Tablespoon garlic, minced
- 1 cup sweet grape tomatoes, washed, thoroughly dried, and *scored
- 1 teaspoon fresh oregano, minced
- 1/2 cup carrot, cut into thin medallions
- 1/3 cup sweet red pepper, cut into medium dice
- 12 stalks pencil thin asparagus, washed, trimmed and cut into 1 1/2” segments
- 1/2 cup scallions rings, thinly sliced
- 8 ounces mezze (mini) penne pasta noodles, cooked to just under “al dente”
- 1/2 cup of pasta water (reserved, use if needed)
- 6 large basil leaves, rolled and cut into thin ribbons (chiffonade)
- 2 Tablespoons grated Pecorino Romano cheese, plus extra for serving
- 1 Tablespoon fresh parsley, minced
- Sea salt and freshly ground pepper to season
- Red chile flakes, optional
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