Classic pasta dish brimming with colorful veggies, herbs, and lemon for a fresh spring-inspired meal.
# What You'll Need:
→ Pasta
01 - 12 oz (350 g) 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 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 tablespoons fresh parsley, chopped
12 - Zest of 1 lemon
13 - 2 tablespoons lemon juice
→ Sauce & Seasoning
14 - 3 tablespoons extra-virgin olive oil
15 - 1/4 cup grated Parmesan cheese, plus more for serving
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch of red pepper flakes, optional
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of cooking water, then drain the pasta.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic, sauté for 1 minute until aromatic.
03 - Add zucchini, yellow squash, asparagus, and bell pepper. Sauté 4 to 5 minutes, stirring occasionally, until vegetables are just tender.
04 - Stir in cherry tomatoes and peas. Continue to cook for 2 to 3 minutes until tomatoes soften.
05 - Return cooked pasta to the skillet. Toss gently with the vegetables to combine.
06 - Stir in reserved pasta water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle with remaining tablespoon olive oil. Season with salt, black pepper, and red pepper flakes if desired.
07 - Remove from heat and gently fold in grated Parmesan cheese. Serve immediately garnished with extra Parmesan and fresh herbs as preferred.
