Bright pasta tossed with spring vegetables, fresh herbs, and a zesty sauce. Light, flavorful, and quick.
# What You Need:
→ Pasta
01 - 12 ounces 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 garlic cloves, minced
09 - 1 small shallot, finely chopped
10 - 1/4 cup fresh basil leaves, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - Zest from 1 lemon
13 - 2 tablespoons lemon juice
→ Sauce & Seasoning
14 - 3 tablespoons extra-virgin olive oil
15 - 1/4 cup grated Parmesan cheese plus extra for serving
16 - Kosher salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch red pepper flakes (optional)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallot and garlic; sauté for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and bell pepper to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until just tender.
04 - Stir in cherry tomatoes and peas. Cook for 2 to 3 minutes, until tomatoes begin to soften.
05 - Add cooked pasta to the skillet with the vegetables. Gently toss to combine.
06 - Stir in reserved pasta water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle with remaining 1 tablespoon olive oil. Season with salt, pepper, and red pepper flakes if desired.
07 - Remove skillet from heat and fold in Parmesan cheese. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
