Pasta Primavera

Ingredients

• 12 oz spaghetti
• 1 bunch asparagus
• 2 cup broccoli florets
• 1 cup cherry tomatoes
• 1 zucchini
• 3 clove garlic
• 3 tbsp olive oil
• ½ cup vegetable broth
• 2 tbsp lemon juice
• ¼ cup Parmesan cheese (optional)
• ¼ cup fresh basil (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, chop asparagus, broccoli, cherry tomatoes (halve them), and zucchini into bite-sized pieces. Mince garlic.
3. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Add asparagus, broccoli, and zucchini to the skillet. Sauté for 5-7 minutes until tender-crisp. Add cherry tomatoes and cook for another 2 minutes.
5. Pour in vegetable broth and lemon juice. Bring to a simmer, then add the cooked pasta.
6. Toss everything together, adding reserved pasta water if needed for desired consistency. Season with salt and pepper.
7. Serve immediately, garnished with Parmesan cheese and fresh basil, if desired.