Lemony pasta primavera

Ingredients

• 12 oz penne
• 1 zucchini
• 1 bunch asparagus
• 1 pint cherry tomatoes
• 1 lemon
• 3 cloves garlic
• 1 cup frozen peas
• 3 oz parmesan
• 3 tbsp olive oil

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Method

1. Cook the penne, adding the peas for the last minute. Save a cup of pasta water.
2. Saute zucchini and asparagus in oil 4 minutes; add garlic and tomatoes for 2 more.
3. Toss in the pasta, lemon zest and juice, parmesan and enough pasta water to make it silky.

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