Ingredients:

  • 12 oz Penne, Fusilli, or Farfalle pasta
  • 2 tbsp Sea salt
  • 3 tbsp Extra virgin olive oil
  • 1 cup Carrots, peeled and cut into thin matchsticks
  • 1 cup Broccoli florets, cut small
  • 1 Red bell pepper, thinly sliced
  • 1 Medium zucchini, halved and sliced into half-moons
  • 1 cup Snap peas or frozen peas
  • 1 cup Cherry tomatoes, halved
  • 4 cloves Garlic, thinly sliced
  • 1/2 tsp Red pepper flakes
  • 1/2 cup Freshly grated Parmesan cheese
  • 1 Large lemon, zested and juiced
  • 1/2 cup Fresh basil leaves, chiffonade

Instructions:

  1. Bring a large pot of water to a boil and add 2 tbsp sea salt. Cook the pasta for 2 minutes less than the package instructions for an al dente texture.
  2. Before draining the pasta, reserve 1/2 cup of starchy pasta cooking water.
  3. Heat 3 tbsp extra virgin olive oil in a 12-inch deep skillet over medium-high heat. Add the carrots and broccoli, sautéing for 3 minutes until vibrant.
  4. Add the zucchini and red bell pepper to the skillet. Cook for another 2-3 minutes until vegetables are crisp-tender.
  5. Push the vegetables to the edges of the pan and drop the sliced garlic and red pepper flakes into the center. Cook for 1 minute until garlic is fragrant.
  6. Stir in the snap peas and halved cherry tomatoes. Sauté for 2 minutes until tomatoes begin to soften.
  7. Transfer the cooked pasta to the skillet. Pour in 1/2 cup of the reserved pasta water along with the Parmesan cheese, lemon zest, and lemon juice.
  8. Toss vigorously over medium heat to emulsify. Add more pasta water if needed.
  9. Remove from heat and fold in the fresh basil chiffonade. Serve immediately with additional Parmesan if desired.