Spring Veggie Pasta

Ingredients:

• For the Pasta:
  • 1 pound dried pasta (such as penne, farfalle, or fusilli)
  • Salt
• For the Vegetables:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup asparagus, trimmed and cut into bite-sized pieces
  • 1 cup sugar snap peas, trimmed and halved (or snow peas)
  • 1 red bell pepper, sliced into thin strips
  • 1 cup cherry tomatoes, halved
  • ½ cup frozen peas (thawed)
  • 1/4 cup chopped fresh parsley
• For the Sauce:
  • ½ cup grated parmesan cheese
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package directions for al dente. Drain the pasta, reserving about 1 cup of the pasta water (in case you need to adjust the sauce consistency later).
2. Prepare the Vegetables: While the pasta is cooking, heat olive oil in a large skillet or pan over medium heat. Add the diced onion and cook for 2-3 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Sauté the Asparagus and Peas: Add the asparagus pieces and sugar snap peas (or snow peas) to the pan and cook for 3-4 minutes, or until tender-crisp.
4. Incorporate Peppers and Tomatoes: Add the sliced red bell pepper and cherry tomato halves to the pan. Cook for an additional 2-3 minutes, or until the tomatoes soften slightly and the peppers are slightly tender.
5. Toss in Frozen Peas (Optional): Stir in the thawed frozen peas and cook for another minute just to heat them through.
6. Make the Sauce: In a small bowl, whisk together grated parmesan cheese, fresh lemon juice, olive oil, salt, and freshly ground black pepper. Add a pinch of red pepper flakes for a touch of spice (optional).
7. Combine Pasta and Vegetables: Once the pasta is cooked and drained, add it to the pan with the cooked vegetables. Toss everything together to combine.
8. Adjust Consistency and Seasoning: Pour the parmesan cheese sauce over the pasta and vegetables. Toss again to coat evenly. If the sauce seems too thick, gradually add reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
9. Serve and Garnish: Plate the Spring Veggie Pasta and garnish with chopped fresh parsley. Enjoy warm!