Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain and set aside.
Prepare the Vegetables:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the garlic and cook for about 1 minute until fragrant.
Add the cherry tomatoes, asparagus, bell peppers, zucchini, and broccoli.
Sauté the vegetables for about 5-7 minutes, or until they are tender but still crisp.
Season with salt and pepper to taste.
Remove from heat and set aside.
Make the Sauce:
In a small bowl, whisk together the olive oil, white wine (or vegetable broth), dried Italian herbs, lemon zest, and lemon juice.
Combine and Serve:
Toss the cooked pasta with the sautéed vegetables.
Drizzle the sauce over the pasta and vegetable mixture.
Add the grated Parmesan cheese and toss everything together to combine.
Garnish with fresh basil and additional Parmesan cheese, if desired.
Enjoy:
Serve the Pasta Primavera warm, and enjoy a fresh and vibrant meal!
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