Light pasta dish with crisp spring veggies, lemon-herb sauce, and Parmesan for a vibrant Italian main.
# Components:
→ 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 lemon juice
→ Sauce & Seasoning
14 - 3 tablespoons extra-virgin olive oil
15 - 1/4 cup grated Parmesan cheese, plus more for serving
16 - Salt and freshly ground black pepper, to taste
17 - Pinch of red pepper flakes (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of cooking water, then drain.
02 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped shallot and minced garlic, sauté for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and bell pepper to the skillet. Sauté 4–5 minutes, stirring occasionally, until just tender.
04 - Add halved cherry tomatoes and peas to the skillet. Cook 2–3 more minutes until tomatoes soften.
05 - Add drained pasta to skillet with vegetables. Toss gently to combine.
06 - Stir in reserved pasta cooking water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle remaining 1 tablespoon olive oil. Season with salt, black pepper, and red pepper flakes if desired.
07 - Remove skillet from heat and fold in grated Parmesan cheese. Serve immediately, topping with additional Parmesan and fresh herbs as desired.
