Pasta Primavera: A Fresh, Flavorful Veggie-Packed Delight

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water. Set the pasta aside.
Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
Add the zucchini and cook for another 2-3 minutes, until tender.
Stir in the cherry tomatoes and peas, cooking for another 2 minutes until the tomatoes soften.
Add the Garlic and Butter:

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the butter and let it melt, then add the reserved pasta water to create a light sauce.
Season with salt and pepper to taste.
Combine the Pasta and Vegetables:

Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the vegetable mixture and sauce.
Stir in the fresh lemon juice for a burst of brightness and sprinkle the grated Parmesan cheese over the top.
Serve:

Garnish with fresh basil or parsley, if desired. Serve the Pasta Primavera hot, with extra Parmesan cheese on the side.
Serving and Storage Tips