Pasta Primavera with Lemon-Garlic Sauce

Ingredients

• about 450 g Penne pasta
• 1 cup Broccoli florets
• 1 cup Asparagus
• 1 cup Peas
• 1 cup Zucchini
• 1/4 cup Olive oil
• 3 cloves Garlic
• 2 tablespoons Lemon juice
• 1 teaspoon Lemon zest
• 1/4 teaspoon Red pepper flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Grated Parmesan cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot with water and add the 1/2 teaspoon of salt. Bring the water to a rolling boil over high heat. Add the about 450 g of Penne pasta and cook for 10-12 minutes, or until al dente (tender but still firm to the bite).
2. 2While the pasta cooks, prepare the vegetables. Cut the 1 cup of Asparagus into 2.54 cm pieces. Cut the 1 cup of Zucchini into 1.27 cm dice. Ensure the 1 cup of Broccoli florets are bite-sized.
3. 3Bring a small pot of water to a boil. Add the prepared 1 cup of Broccoli florets, 1 cup of Asparagus pieces, 1 cup of Peas, and 1 cup of Zucchini dice to the boiling water. Cook for 2-3 minutes, until the vegetables are bright green and tender-crisp. Immediately drain the vegetables and rinse them under cold water to stop the cooking process.
4. 4In a large skillet, heat the 1/4 cup of Olive oil over medium heat (176.7°C / 175°C). Mince the 3 cloves of Garlic. Add the minced garlic and the 1/4 teaspoon of Red pepper flakes to the skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
5. 5Stir the 2 tablespoons of Lemon juice and the 1 teaspoon of Lemon zest into the skillet with the garlic and red pepper flakes. Cook for another 30 seconds, stirring.
6. 6Drain the cooked about 450 g of Penne pasta. Add the drained pasta and the blanched vegetables (1 cup Broccoli florets, 1 cup Asparagus pieces, 1 cup Peas, 1 cup Zucchini dice) to the large skillet with the lemon-garlic sauce. Toss everything together gently to coat evenly.
7. 7Season the pasta and vegetables with the 1/4 teaspoon of Black pepper. Toss again to distribute the pepper.
8. 8Serve the Pasta Primavera immediately. Top each serving with the 1/4 cup of Grated Parmesan cheese.

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