Light pasta with fresh spring veggies and herbs in a bright sauce, perfect for easy, flavorful Italian dining.
# Needed ingredients:
→ 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 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 chopped fresh basil leaves
11 - 2 tbsp chopped fresh parsley
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 plus more for serving
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch red pepper flakes (optional)
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta using a colander.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped shallot and minced garlic. Sauté for 1 minute until aromatic.
03 - Add zucchini, yellow squash, asparagus, and red bell pepper to skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are just tender.
04 - Add halved cherry tomatoes and peas to skillet. Cook for 2 to 3 more minutes until tomatoes soften.
05 - Add cooked pasta to skillet with vegetables. Toss gently 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. Fold in grated Parmesan cheese and serve immediately, garnished with extra Parmesan and fresh herbs as desired.
