# 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 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 tablespoons fresh parsley, chopped
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
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Fill a large pot with salted water and bring to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water and drain the pasta.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic; sauté for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and red bell pepper to the skillet. Sauté for 4–5 minutes, stirring occasionally, until just tender.
04 - Add cherry tomatoes and peas to the skillet. Cook for 2–3 more minutes until the tomatoes begin to soften.
05 - Add the cooked pasta to the skillet with vegetables. Toss gently to combine everything evenly.
06 - Stir in reserved pasta 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, garnished with extra Parmesan and fresh herbs.
