Spring on a Plate: Pasta Primavera - A Classic Italian Recipe - La Gazzetta Italiana

Ingredients

• 14 oz. Pasta (penne, spaghetti, or fusilli)
• Salt (for boiling water)
• 3 T. Extra virgin olive oil
• 2 cloves Garlic, minced
• 1 small Zucchini, sliced into half-moons
• 1 small Yellow bell pepper, sliced
• 1 small Red bell pepper, sliced
• 1 C. Cherry tomatoes, halved
• 1 C. Asparagus, trimmed and cut into 1-inch pieces
• 1 C. Peas (fresh or frozen)
• ½ tsp. Red pepper flakes (optional, for a little heat)
• Salt and black pepper, to taste
• ½ C. Grated Parmesan cheese (or Pecorino Romano)
• Fresh basil leaves, for garnish
• 1 T. Lemon zest (optional, for extra freshness)