Pasta Primavera – Anolon

Ingredients

• 8 ounces dry rotini pasta, cooked in boiling salted water, drained
• 24 thin stalks asparagus, trimmed and cut into 1-inch pieces
• 1 small zucchini, trimmed and cut into 1/8-inch thick circles
• 1 small yellow squash, trimmed and cut into 1/8-inch thick circles
• 1 large handful snow peas, trimmed and cut into 1/4-inch pieces, diagonally
• 1 small bunch (6-8) scallions, white and tender green, cut into 1/8-inch slices
• 1 small endive, cut in half lengthwise, cored, and cut into 1/4-inch slices
• 1 large red pepper, fire roasted, peeled, cored and cut into 1/4-inch dice
• 6 radishes, diced
• 12 grape tomatoes, halved
• 12 large basil leaves, cut in thin ribbons
• Salt and pepper, to taste
• 1 Meyer lemon, juiced and zested
• 3 tablespoons olive oil, divided (more as needed)