Easy Pasta Primavera

Steps

1. 1
   Fill a large pot with water, add about a tablespoon of salt, and bring to a boil over medium-high heat.
2. 2
   While the water heats, prepare the vegetables by removing skins and seeds from the red onion, red bell pepper, and yellow bell pepper, then slice them.
3. 3
   Halve the green zucchini and yellow squash lengthwise, then cut them into thin slices.
4. 4
   Once the water boils, add 10 oz of penne pasta and cook until al dente.
5. 5
   In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until it shimmers.
6. 6
   Add the red onion and cook for about 2 minutes, stirring frequently.
7. 7
   Cut the asparagus into appropriate-sized pieces and add to the skillet along with the bell peppers. Cook for 2 minutes, stirring constantly.
8. 8
   Add the zucchini, yellow squash, and garlic (pressed through a garlic press), stirring frequently to ensure even cooking without burning, for 2 to 4 minutes.
9. 9
   Season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 teaspoons of Italian seasoning (or your choice of rosemary, oregano, or thyme). Stir until vegetables are crisp-tender, then remove from heat.
10. 10
    When the pasta is al dente, drain it while reserving 0.5 cup of pasta water.
11. 11
    Halve the grape tomatoes.
12. 12
    Return the drained pasta to the pot and add the cooked vegetables, 2 tablespoons of butter, the reserved pasta water, and the halved tomatoes. Toss gently to combine.
13. 13
    Add 3 tablespoons of lemon juice (adjust to taste) and stir until the butter is fully melted and all ingredients are well combined.
14. 14
    Serve in bowls, garnished with freshly grated Parmesan cheese and fresh basil.