Pasta Primavera - Ends + Stems with Chef Alison

Ingredients

• 2 Tablespoons Kosher Salt (divided)
• 1 head Cauliflower
• 1 bunch Asparagus
• 1 cup Frozen Peas
• 1 ⁄ 2 pound Sugar Snap Peas (strings removed)
• 1 pound Rotelli Pasta
• 2 Tablespoons Unsalted Butter
• 1 pint Cherry Tomatoes
• 1 ⁄ 2 Red Onion (thinly sliced in half rings)
• 1 teaspoon Dried Italian Seasoning
• 1 ⁄ 2 teaspoon Black Pepper (freshly cracked)
• 1 cup Parmesan Cheese (use high quality, freshly grated)
• 1 Lemon (zest and juiced)
• 1 pinch Red Pepper Flakes (optional)