Light pasta tossed with vibrant spring vegetables, herbs, and lemon, finished with Parmesan.
# What You'll Need:
→ Pasta
01 - 12 oz penne or farfalle pasta
→ Fresh Vegetables
02 - 1 medium zucchini, sliced into half-moons
03 - 1 medium yellow squash, sliced into half-moons
04 - 1 cup asparagus, trimmed and cut into 2-inch pieces
05 - 1 cup cherry tomatoes, halved
06 - 1 medium red bell pepper, thinly sliced
07 - 1 cup fresh or frozen peas
→ Aromatics & Herbs
08 - 3 cloves garlic, minced
09 - 1 small shallot, finely chopped
10 - 1/4 cup fresh basil leaves, chopped
11 - 2 tbsp fresh parsley, chopped
12 - Zest of 1 lemon
13 - 2 tbsp lemon juice
→ Sauce & Seasoning
14 - 3 tbsp extra-virgin olive oil
15 - 1/4 cup grated Parmesan cheese
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of cooking water, then drain the pasta.
02 - While pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallot and garlic, sauté for 1 minute until aromatic.
03 - Add zucchini, yellow squash, asparagus, and red bell pepper to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are just tender.
04 - Stir in cherry tomatoes and peas. Cook for an additional 2 to 3 minutes, allowing tomatoes to soften.
05 - Return cooked pasta to the skillet and toss gently to combine with vegetables.
06 - Stir in reserved cooking water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle with remaining 1 tablespoon olive oil. Season with salt, black pepper, and red pepper flakes if desired.
07 - Remove skillet from heat and fold in grated Parmesan cheese. Serve immediately, garnished with additional cheese and herbs as desired.
