A colorful, seasonal pasta dish loaded with fresh vegetables, light sauce, and aromatic herbs. Perfect for weeknight dinners or entertaining guests.
Ingredients
8 ounces linguine or fettuccine
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, thinly sliced
1 cup cherry tomatoes, halved
1 cup zucchini, sliced into half-moons
1 cup yellow squash, sliced
1 cup asparagus tips
1/2 cup peas (fresh or frozen)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
Instructions
-
Cook pasta in salted water until al dente; reserve 1/2 cup pasta water.
-
Heat olive oil in a large skillet over medium heat. Sauté garlic and shallot for 1–2 minutes until fragrant.
-
Add zucchini, yellow squash, and asparagus; cook 4–5 minutes until tender-crisp.
-
Stir in cherry tomatoes and peas; cook 2–3 minutes. Add red pepper flakes if desired.
-
Season vegetables with salt, black pepper, lemon juice, and zest.
-
Toss pasta with the sautéed vegetables, adding reserved pasta water as needed.
-
Sprinkle with Parmesan, basil, and parsley. Serve immediately.