Fresh spring vegetable pasta with asparagus, cherry tomatoes, peas, lemon, and Parmesan cheese.

12 oz pasta

1 tbsp olive oil

1 tbsp butter

3 garlic cloves

1 cup asparagus

1 cup cherry tomatoes

1 cup snap peas

1/2 tsp red pepper flakes

1/2 tsp salt

1/2 tsp black pepper

1/2 cup Parmesan

1/4 cup basil

1/4 cup parsley

Zest of 1 lemon

Juice of 1/2 lemon

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1. Cook pasta and reserve water.

2. Sauté garlic in oil and butter.

3. Add vegetables and cook until crisp-tender.

4. Season and toss in pasta.

5. Add pasta water, cheese, and lemon.

6. Stir in herbs and serve.

Serve immediately for best texture.

Add protein if desired.