# 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 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, plus more for serving
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch of red pepper flakes, optional
# Method:
01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add shallot and garlic; stir and cook for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and bell pepper to the skillet. Sauté, stirring often, for 4 to 5 minutes until just tender.
04 - Mix in cherry tomatoes and peas, cook for 2 to 3 minutes until tomatoes soften.
05 - Add cooked pasta to the skillet. Gently toss to blend with sautéed vegetables.
06 - Stir in reserved pasta water, lemon zest, lemon juice, basil, and parsley. Drizzle with 1 tbsp olive oil. Season with salt, black pepper, and red pepper flakes.
07 - Remove skillet from heat. Fold in Parmesan cheese until just melted. Serve immediately, garnished with additional Parmesan and fresh herbs if desired.
