# 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 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 Prepare:
01 - Fill a large pot with plenty of salted water and bring to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta cooking water; drain and set pasta aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped shallot and minced garlic. Sauté for 1 minute until aromatic, taking care not to brown the garlic.
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 but still vibrant.
04 - Add cherry tomatoes and peas to the pan. Cook for 2 to 3 minutes until cherry tomatoes begin to soften and peas are heated through.
05 - Add the cooked pasta to the skillet with the prepared vegetables. Toss gently to ensure even distribution and heat.
06 - Stir in the reserved pasta water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle the remaining 1 tablespoon olive oil. Season with salt, black pepper, and red pepper flakes to taste.
07 - Remove skillet from heat. Fold in grated Parmesan cheese. Plate immediately and garnish with additional Parmesan and fresh herbs if desired.
