# 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 tbsp extra-virgin olive oil
11 - 3 cloves garlic, minced
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - 1/2 tsp sea salt, plus more to taste
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - 2 tbsp fresh lemon juice
→ Garnish
17 - 1/4 cup grated Parmesan cheese (optional)
18 - 2 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, sauté for 1 minute until fragrant.
03 - Add julienned carrots, broccoli florets, and asparagus pieces to the skillet. Sauté for 3 to 4 minutes until they begin to soften.
04 - Incorporate thinly sliced red onion, bell pepper, yellow squash, and a pinch of salt. Continue to sauté for 3 to 4 minutes until vegetables are tender yet vibrant.
05 - Stir in halved cherry tomatoes and frozen peas. Cook for an additional 2 minutes just until heated through.
06 - Add drained pasta to the skillet along with remaining 1 tablespoon of olive oil, lemon zest, and lemon juice. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
07 - Adjust seasoning with additional sea salt and freshly ground black pepper to taste.
08 - Remove from heat. Toss with grated Parmesan cheese if desired, and sprinkle with chopped fresh basil and parsley. Serve immediately.
