Spaghetti with Spring Vegetables | America's Test Kitchen

Ingredients

• 6 ounces cherry tomatoes, halved
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 small garlic clove, minced, plus 4 cloves, sliced thin
• Salt and pepper
• 1 pound spaghetti
• 1 zucchini, halved lengthwise and sliced 1/4 inch thick
• 1/8 teaspoon red pepper flakes
• 1 pound asparagus, trimmed and cut on bias into 1-inch lengths
• 1 cup frozen peas, thawed
• 1/4 cup minced fresh chives
• 1 tablespoon lemon juice
• 1/4 cup grated Pecorino Romano cheese, plus extra for serving
• 2 tablespoons torn fresh mint leaves