Ingredients
Scale
- 1 12-oz package pasta of choice (we like farfalle- use GF as needed)- reserve 1 cup cooking water
- 2 tbsp olive oil
- 1 small onion, diced small
- 1 small bell pepper, diced
- 1 small zucchini, diced small
- 1 small yellow squash, diced small
- 1 bunch asparagus, chopped
- 2 tsp italian seasoning
- 3–4 large cloves garlic
- juice and zest of 1/2 lemon (more if desired)
- 1/2 cup pasta cooking water (more as needed)
- 4 tbsp chopped parsley, divided
- pinch red pepper flakes
- 1/2 cup parmesan cheese, more to top
- 2 tbsp butter (optional)
- sea salt as needed
Instructions
- Cook pasta in heavily salted water according to package directions. Reserve 1 cup pasta water. Drain and set aside.
- Heat oil over medium heat. Add onion and pepper and sautee until beginning to turn translucent.
- Add zucchini and squash and cook until starting to soften. Stir in garlic, asparagus and Italian seasoning.
- Cook until asparagus is beginning to soften. Use lemon juice to deglaze pan. Stir in pasta and 1/4 cup cooking water.
- Season generously with salt and stir in 3 tbsp parsley and lemon zest. Let cook another 2 minutes to allow flavors to meld.
- Stir in parmesan and butter if using. Add more pasta waster if needed.
- Taste for seasoning, adding more lemon juice or parmesan if desired. Serve with remaining parsley and sliced chicken on top.
Notes
Make it gluten-free by using gluten-free pasta.