Linguine Primavera

Ingredients

• Linguine (12 ounces)
• Olive oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Asparagus (1 cup, cut into 1-inch pieces)
• Zucchini (1 medium, sliced)
• Yellow bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Cherry tomatoes (1 cup, halved)
• Fresh basil (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the asparagus, zucchini, and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are tender yet crisp, about 8-10 minutes.
4. Stir in the cherry tomatoes and cook until they begin to soften, about 2 minutes.
5. Season the vegetable mixture with salt and pepper to taste.
6. Add the cooked linguine to the skillet, along with a splash of the reserved pasta water. Toss everything together to combine, ensuring the pasta is well-coated with the olive oil and vegetable mixture.
7. Remove the skillet from the heat and sprinkle the grated Parmesan cheese and chopped basil over the top. Toss gently to combine.
8. Serve immediately, garnished with additional Parmesan and fresh basil if desired.