Pasta Primavera

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, prep the vegetables: slice bell peppers into thin strips, cut zucchini into half-moons, halve cherry tomatoes, trim asparagus and cut into 2-inch pieces, and mince the garlic.

3. 3

   Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

4. 4

   Add the broccoli florets and asparagus to the skillet first, as they take longest to cook. Sauté for 3-4 minutes, stirring occasionally.

5. 5

   Add the bell peppers and zucchini to the skillet. Continue cooking for another 3-4 minutes until all vegetables are tender-crisp.

6. 6

   Add the cherry tomatoes and cook for 2 minutes until they just begin to soften and release their juices.

7. 7

   Add the drained pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.

8. 8

   Remove from heat and stir in fresh basil leaves, torn into pieces. Squeeze the juice of one lemon over the pasta.

9. 9

   Season with salt and black pepper to taste. Toss well to combine all flavors.

10. 10

    Serve immediately in warm bowls, topped with freshly grated Parmesan cheese.