Light pasta tossed with spring veggies and bright herbs. Fresh, flavorful, and perfect for an easy Italian main.
# What You 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, plus more for serving
16 - Salt and freshly ground black pepper, to taste
17 - Pinch of red pepper flakes, optional
# How-To Steps:
01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook according to package directions until just al dente. Reserve 1/2 cup of cooking water and drain pasta.
02 - Heat 2 tablespoons olive oil in a large skillet over medium. Add chopped shallot and garlic, sauté for 1 minute until fragrant.
03 - Add zucchini, yellow squash, asparagus, and bell pepper to the skillet. Sauté for 4–5 minutes, stirring occasionally, until vegetables are tender.
04 - Add cherry tomatoes and peas to the skillet. Cook an additional 2–3 minutes until the tomatoes begin to soften.
05 - Add cooked pasta to the skillet with vegetables. Toss gently to evenly distribute ingredients.
06 - Stir in reserved pasta water, lemon zest, lemon juice, chopped basil, and parsley. Drizzle with remaining 1 tablespoon olive oil. Season with salt, black pepper, and red pepper flakes if desired.
07 - Remove skillet from heat and gently fold in the grated Parmesan cheese. Serve immediately, garnished with extra Parmesan and fresh herbs as preferred.
