Colorful pasta with tender spring veggies, herby lemon sauce, and Parmesan for a fresh Italian-inspired meal.
# What You 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
16 - Salt and freshly ground black pepper, to taste
17 - Pinch of red pepper flakes (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add the shallot and minced garlic, sauté for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until just tender.
04 - Add cherry tomatoes and peas to the skillet. Cook 2–3 more minutes until tomatoes soften.
05 - Add the drained pasta to the skillet with vegetables. Toss gently to combine.
06 - Stir in reserved pasta water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle in the remaining 1 tbsp olive oil. Season with salt, pepper, and red pepper flakes, if using.
07 - Remove from heat and fold in grated Parmesan. Serve immediately, topping with additional Parmesan and fresh herbs if desired.
