Vibrant Pasta Primavera with Lemon Garlic Butter Sauce

Ingredients

• 1 lb penne pasta (gluten-free option available)
• 1 large zucchini squash, halved and cut into ¼-inch slices
• 1 large yellow squash, halved and cut into ¼-inch slices
• 2 bell peppers, thinly sliced and cut into 2-inch pieces
• 1 red onion, thinly sliced and cut into 2-inch pieces
• 1 lb asparagus, ends trimmed and cut into 2-inch pieces
• 2 Tbsp olive oil
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp Italian seasoning
• 4 Tbsp butter (vegan option available)
• 1 lemon, zest and juice
• 3 cloves garlic, crushed
• ¼ - ½ cup reserved pasta water
• ¼ cup fresh basil, finely chopped
• ½ cup Parmesan cheese
• 1 tsp salt, to taste
• 1 cup cherry tomatoes, halved