Begin by boiling a pot of salted water. Add the penne pasta and cook according to the package instructions until al dente. This usually takes about 11 minutes but keep an eye on it. Drain the pasta and set aside, reserving a cup of pasta water.

In a large skillet, drizzle in two tablespoons of extra virgin olive oil over medium heat. Add the sliced garlic, and let it sizzle for a minute until fragrant. Avoid burning it; we want a gentle sauté, not a charred mess.

Next, toss in the red onion, and cook until it softens, about 3 minutes. Follow with the asparagus, zucchini, yellow squash, and cherry tomatoes. season with salt and ground black pepper. Stir frequently, letting the colors and flavors mingle and dance in the pan. This should take about 5 minutes.

Once your veggies have softened, add the green peas and cooked pasta to the skillet. Gently toss everything together. If it looks too dry, add a splash of that reserved pasta water to create a nice sauce that clings to the noodles.

Remove the skillet from heat. Stir in the lemon juice, tarragon, lemon zest, and chili flakes. Toss it all together. This brings a burst of freshness that is signature to primavera.

Finally, serve the pasta primavera hot. Top with freshly grated Pecorino Romano and more basil for a striking presentation. Don’t forget a drizzle of olive oil—because you can never have too much good oil, right?