Bright pasta tossed with spring vegetables, lemon zest, and cheese—fresh, light, and full of flavor.
# What You'll 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 cloves garlic, minced
09 - 1 small shallot, finely chopped
10 - 1/4 cup chopped fresh basil leaves
11 - 2 tablespoons chopped fresh parsley
12 - Zest of 1 lemon
13 - 2 tablespoons fresh 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 red pepper flakes (optional)
# Directions:
01 - Fill a large pot with water and bring to a boil. Season with salt. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced shallot and garlic; sauté for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and red bell pepper to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are just tender.
04 - Stir in cherry tomatoes and peas. Cook for 2 to 3 minutes until the tomatoes begin to soften.
05 - Add cooked pasta to the skillet. Toss gently with the vegetables to evenly combine.
06 - Pour in the reserved pasta water, stir in lemon zest, lemon juice, chopped basil, and parsley. Drizzle with the remaining 1 tablespoon olive oil. Season with salt, freshly ground black pepper, and red pepper flakes if desired.
07 - Remove skillet from heat and fold in grated Parmesan cheese. Plate immediately and garnish with extra Parmesan and herbs if preferred.
