# What You'll Need:
→ Pasta
01 - 12 oz bow-tie (farfalle) pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 1 cup red bell pepper, thinly sliced
05 - 1 cup yellow squash, sliced into half-moons
06 - 1 cup broccoli florets
07 - 1 cup carrots, julienned
08 - 1/2 cup red onion, thinly sliced
09 - 1/2 cup frozen peas
→ Sauce
10 - 3 tablespoons extra-virgin olive oil
11 - 3 cloves garlic, minced
12 - 1/2 teaspoon crushed red pepper flakes, optional
13 - 1/2 teaspoon sea salt, plus more to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice
→ Garnish
17 - 1/4 cup grated Parmesan cheese, optional
18 - 2 tablespoons chopped fresh basil
19 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes if using, sauté for 1 minute until fragrant.
03 - Add the carrots, broccoli, and asparagus. Sauté for 3-4 minutes until they begin to soften.
04 - Add the red onion, bell pepper, yellow squash, and a pinch of salt. Sauté another 3-4 minutes until all vegetables are just tender but still vibrant.
05 - Stir in the cherry tomatoes and peas. Cook for 2 minutes until just heated through.
06 - Add the drained pasta to the skillet along with the remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Toss to combine, adding reserved pasta water as needed for a silky sauce.
07 - Season with additional salt and black pepper to taste.
08 - Remove from heat. Toss with Parmesan if using, fresh basil, and parsley.
09 - Serve immediately, garnished with extra herbs and cheese as desired.
