Ingredients

• 12 ounces pasta such as penne, fusilli, or farfalle
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 small red onion thinly sliced
• 1 cup cherry tomatoes halved
• 1 cup zucchini diced
• 1 cup yellow squash diced
• 1 cup asparagus cut into 1-inch pieces
• 1 cup bell pepper diced
• 1 cup peas fresh or frozen
• 1 cup corn kernels fresh or frozen
• ½ cup Parmesan cheese grated
• ¼ cup fresh basil chopped
• ¼ cup fresh parsley chopped
• Salt and pepper to taste
• Lemon wedges for serving, optional

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red onion, and sauté until fragrant and the onion is translucent, about 3-4 minutes.

3. Add the cherry tomatoes, zucchini, yellow squash, asparagus, bell pepper, peas, and corn to the skillet. Sauté until the vegetables are tender but still crisp, about 5-7 minutes.

4. Add the cooked pasta to the skillet with the vegetables. Toss to combine. If the mixture is too dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.

5. Stir in the grated Parmesan cheese, fresh basil, and fresh parsley. Season with salt and pepper to taste.

6. Divide the pasta primavera among serving plates. Garnish with additional Parmesan cheese and a squeeze of lemon juice, if desired.