Ingredients

• 1 lb dried penne
• 1/4 cup olive oil
• 1 broccoli crown, cut into florets
• 1/2 lb asparagus, cut into thirds
• 1 cup snap peas, halved
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 shallot, minced
• 1 lemon, juice
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning
• Salt and pepper to taste

Preparation

Cook the pasta in a large pot of boiling water according to the package instructions. Drain the pasta, reserving 1/2 cup of the starchy cooking water. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic. Cook until they are fragrant, about 1 minute. Stir in the asparagus, broccoli, snap peas, red bell pepper, and zucchini. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Transfer the pasta and the reserved cooking water into the skillet. Stir in the lemon juice, Italian seasoning, salt, and pepper.
Serve immediately or store in the refrigerator for up to 5 days.