Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. Tied together with a garlic, lemon, butter and white wine sauce.
Cook the pasta to package instructions in well-salted water, and don't forget to reserve a mug full of the cooking liquid, just prior to draining.
While the pasta is cooking, preheat a large skillet over medium low heat for a minute or 2, and add butter to the pan.
Add shallot and asparagus, and cook for 2 minuntes.
Add squash and cook another 2 minutes
Add the frozen peas, and cook another 2 minutes.
Add salt, pepper and garlic, and stir to combine, being careful not to burn the garlic. Cook one more minute.
Add the wine, and cook about another minute and a half.
Zest the lemon over the pan while the wine is cooking its alcohol out.
After the minute and a half is up, turn off the heat, and add the lemon juice tomatoes, and cooked pasta, stirring to combine.
Add a little reserved starchy cooking liquid from the pasta (I used 1/4 cup).
Sprinkle with parmesan and fresh basil, and serve immediately.