Pasta Primavera

• 1 lb penne or farfalle
• 1 cup cherry tomatoes (halved)
• 1 zucchini (sliced into half-moons)
• 1 cup asparagus (cut into 1" pieces)
• 1 yellow bell pepper (sliced)
• ½ cup frozen peas
• 4 clove garlic (sliced)
• ¼ cup olive oil
• ¾ cup Parmesan cheese (grated)
• ½ cup fresh basil
• 1 tbsp lemon zest

How to Make It

1. 1

   Cook pasta al dente. Reserve 1 cup pasta water.

2. 2

   Heat olive oil in a large skillet. Sauté garlic 1 minute.

3. 3

   Add harder vegetables (asparagus, pepper, zucchini) and cook 3-4 minutes.

4. 4

   Add tomatoes and peas, cook 2 minutes more.

5. 5

   Toss with drained pasta, lemon zest, and Parmesan. Add pasta water as needed.

6. 6

   Finish with fresh basil, salt, and pepper.