Vibrant Veggie and Lentil Pasta Primavera with Lemon-Parmesan Essence

Ingredients

• 8 oz lentil pasta
• 2 tbsp olive oil
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup bell pepper, sliced
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup parmesan cheese, grated
• 1 lemon zest and juice
• 1 tsp black pepper
• 1 tsp salt
• 1 cup fresh basil, chopped

1. 01
   Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. 02
   Add asparagus, cherry tomatoes, zucchini, and bell pepper to the pot. Sauté for 3-4 minutes until the vegetables start to soften.
3. 03
   Stir in the lentil pasta and pour in the vegetable stock. Bring to a boil.
4. 04
   Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced to create a sauce.
5. 05
   Add the lemon zest, lemon juice, salt, and pepper. Stir to combine.
6. 06
   Remove from heat and stir in the grated parmesan cheese and fresh basil.
7. 07
   Serve immediately, garnished with additional basil and a sprinkle of parmesan if desired.