Pasta Primavera

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
10 ounces penne or bow tie pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 bunch asparagus, toddy ends removed and chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1/2 cup frozen peas, thawed
3/4 cup grated pecorino cheese
Juice form 2 fresh lemons
1 cup fresh basil leaves, plus more for garnish
Salt and pepper, to taste

Directions
Heat oil in a large, deep skillet to medium heat on the stove top. Add the garlic, squash, zucchini, asparagus, tomatoes and onion. Season with salt and pepper and sauté until the vegetables are cooked but still firm, about 3-4 minutes.

Add the pasta, peas, cheese, basil and lemon juice; toss gently to combine.

To serve, garnish with additional basil.