Pasta Primavera

Bring a large pot of salted water to boil. Cook the penne until al dente, reserving pasta water before draining.

Heat olive oil in a large skillet. Add the sliced zucchini and yellow squash. Sauté until lightly golden.

Add the asparagus, bell pepper, and cherry tomatoes. Cook until vegetables are tender-crisp.

Add the minced garlic and cook for one minute until fragrant.

Add the drained pasta to the skillet. Toss with vegetables, adding pasta water to create a light sauce.

Season with salt, pepper, and red pepper flakes. Add fresh basil and half the parmesan.

Serve topped with remaining parmesan and a drizzle of olive oil. Thank you for making me part of this. Remember, it's just dinner. But it's never just dinner.