Spring Vegetable Pasta Dish (Print Version)

# Ingredients:

→ Main ingredients

01 - 12 oz pasta (penne, linguine, or farfalle)
02 - 1 tbsp olive oil
03 - 1 tbsp butter
04 - 3 garlic cloves, minced
05 - 1 cup asparagus, trimmed and cut into 1-inch pieces
06 - 1 cup cherry tomatoes, halved
07 - 1 cup sugar snap peas or green peas
08 - ½ tsp red pepper flakes (optional)
09 - ½ tsp salt (plus more for pasta water)
10 - ½ tsp black pepper
11 - ½ cup grated Parmesan cheese
12 - ¼ cup fresh basil, chopped
13 - ¼ cup fresh parsley, chopped
14 - Zest of 1 lemon
15 - Juice of ½ lemon

# Instructions:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
03 - Add asparagus, cherry tomatoes, and sugar snap peas to the pan. Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
04 - Season with red pepper flakes, salt, and black pepper, then toss in the drained pasta.
05 - Add the reserved pasta water, Parmesan cheese, lemon zest, and lemon juice. Stir everything together until well coated and creamy.
06 - Remove from heat and stir in fresh basil and parsley.
07 - Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.

# Notes:

01 - Leftovers can be served cold as a pasta salad the next day.
02 - For added protein, shredded chicken can be included.

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