# What You'll Need:
→ Pasta
01 - 12 oz bow-tie (farfalle) pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 1 cup red bell pepper, thinly sliced
05 - 1 cup yellow squash, sliced into half-moons
06 - 1 cup broccoli florets
07 - 1 cup carrots, julienned
08 - 1/2 cup red onion, thinly sliced
09 - 1/2 cup frozen peas
→ Sauce
10 - 3 tbsp extra-virgin olive oil
11 - 3 cloves garlic, minced
12 - 1/2 tsp crushed red pepper flakes
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - 2 tbsp fresh lemon juice
→ Garnish
17 - 1/4 cup grated Parmesan cheese
18 - 2 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
03 - Add carrots, broccoli, and asparagus to the skillet. Cook for 3–4 minutes until they begin to soften.
04 - Stir in red onion, bell pepper, and yellow squash with a pinch of salt. Sauté another 3–4 minutes until vegetables are tender-crisp and vibrant.
05 - Add cherry tomatoes and frozen peas. Cook for 2 minutes until heated through.
06 - Add drained pasta to the skillet with remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Toss thoroughly, adding reserved pasta water as needed to achieve a silky consistency.
07 - Season with additional salt and black pepper to taste. Remove from heat and toss with Parmesan, basil, and parsley.
08 - Serve immediately, garnished with additional fresh herbs and cheese if desired.
