Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, about 8-10 minutes. Drain, reserving a little pasta water, and set aside.
While the pasta cooks, prepare your vegetables. Trim the tough ends off the asparagus and chop into 2-inch pieces. Thinly slice the zucchini and set all aside.
Heat a wide skillet over medium heat. Add 2 tablespoons of olive oil, then toss in the crushed garlic. Cook until fragrant and golden, about 30 seconds, with a gentle sizzle.
12 ounces pasta (penne, spaghetti, or your choice)
Add the chopped asparagus to the skillet. Sauté for 2-3 minutes until it turns bright green and begins to soften slightly, with a slight smoky aroma.
12 ounces pasta (penne, spaghetti, or your choice)
Next, add the sliced zucchini. Stir and cook for another 2-3 minutes until tender but still vibrant, with a glossy sheen from the oil.
12 ounces pasta (penne, spaghetti, or your choice)
Stir in the fresh peas and cook for 1 minute, just enough to warm them through while keeping their juicy crunch.
12 ounces pasta (penne, spaghetti, or your choice)
Reduce the heat to low, then add the drained pasta directly to the skillet. Toss gently with tongs or a slotted spoon to combine and coat the noodles with the vegetable oils and flavors.
Add the lemon zest and squeeze in the lemon juice. Mix well, adding a splash of reserved pasta water if needed to loosen the sauce and help everything cling together beautifully.
12 ounces pasta (penne, spaghetti, or your choice)
Taste and season with salt and pepper as desired. The dish should be bright, fresh, and lightly coated with oil, with vibrant vegetables and tender pasta.
12 ounces pasta (penne, spaghetti, or your choice)
Finish by tearing fresh basil over the top, then toss everything gently to distribute the herbs evenly. Serve immediately while warm and fragrant.
12 ounces pasta (penne, spaghetti, or your choice)
