Spring Garden Pasta Primavera

Bring a large pot of generously salted water to a rolling boil (it should taste like the sea). Add the penne and cook according to package directions until al dente. Before draining, ladle out 1 cup of the starchy pasta water and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet or saute pan over medium-high heat. Add the asparagus pieces and cook for 2 minutes, stirring occasionally, until they turn bright green and are crisp-tender.

Add the zucchini and bell pepper to the skillet. Cook for 3 minutes, tossing frequently, until the zucchini picks up a light golden color on the edges. Add the snap peas and cook for 1 minute more.

Push the vegetables to the edges of the pan and add the remaining tablespoon of olive oil to the center. Add the sliced garlic and red pepper flakes. Cook for 30 seconds until the garlic is fragrant and just barely golden -- do not let it brown.

Pour in the white wine and let it bubble vigorously for 1 minute, scraping up any flavorful bits from the bottom of the pan.

Add the halved cherry tomatoes and cook for 2 minutes, just until they begin to soften and release their juices.

Add the drained pasta directly to the skillet. Add the butter and 1/4 cup of the reserved pasta water. Toss everything together over medium heat for 1-2 minutes, adding more pasta water a splash at a time if needed to create a light, glossy sauce that coats the pasta.

Remove from heat and stir in the Parmigiano-Reggiano, lemon zest, basil, and parsley. Season with salt and pepper, toss once more, and serve immediately in warm bowls.