# Components:
→ Pasta
01 - 12 ounces penne or spaghetti
→ Vegetables
02 - 1 small zucchini, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3.5 ounces cherry tomatoes, halved
06 - 3.5 ounces snap peas, trimmed
07 - 1 small carrot, julienned
08 - 2 cloves garlic, minced
→ Sauce and Flavorings
09 - 3 tablespoons extra virgin olive oil
10 - 1 teaspoon dried Italian herbs
11 - Salt and pepper, to taste
12 - Zest of 1 lemon
13 - 1 ounce grated Parmesan cheese, plus more for serving
14 - 2 tablespoons fresh basil, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - While the pasta is cooking, heat olive oil over medium heat in a large skillet. Add garlic, zucchini, red and yellow bell peppers, carrot, and snap peas. Sauté for 4 to 5 minutes, stirring frequently, until just tender but still vibrant.
03 - Add cherry tomatoes and dried Italian herbs to the skillet. Cook for 2 minutes until tomatoes start to soften. Season with salt, pepper, and lemon zest.
04 - Transfer drained pasta into the skillet with the vegetables. Toss well to combine, adding some reserved pasta water if extra moisture is needed to create a light sauce.
05 - Remove from the heat. Stir in grated Parmesan cheese and, if using, fresh basil. Adjust seasoning to taste.
06 - Portion onto plates while hot. Garnish with additional Parmesan cheese and basil if desired. Serve immediately.
