Pasta of choice (spaghetti, penne, gluten-free, etc.)

Asparagus

Peas

Bell peppers (red and yellow)

Quality extra virgin olive oil

Minced garlic

Diced onions

Fresh herbs (basil, parsley, chives)

Freshly grated Parmesan cheese (or nutritional yeast for vegan option)

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Bring a pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes.

In a skillet, heat olive oil over medium heat. Add garlic and onions, sauté until translucent.

Add chopped spring vegetables and sauté until tender-crisp, about 5-7 minutes.

Stir in the drained pasta and add reserved pasta water if dry. Top with Parmesan and adjust to taste.

Garnish with fresh herbs and additional cheese if desired before serving.