Bring a large pot of well-salted water to a rolling boil. Add 12 oz of your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water for later use, then drain the pasta in a colander, shaking gently to remove excess moisture.

While the pasta cooks, wash and slice your fresh seasonal vegetables uniformly—1 cup broccoli florets, 1 cup bell peppers, 1 cup sliced zucchini, and ½ cup sliced carrots.

Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the sliced red onions and carrots first, cooking for about 2-3 minutes until they soften. Then, add the broccoli and bell peppers; sauté for another 3-4 minutes until the broccoli turns bright green.

Next, incorporate the sliced zucchini into the skillet and cook for 1-2 minutes until softened slightly but still crisp.

Stir in 3 minced garlic cloves, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon optional red pepper flakes. Sauté for about 30 seconds.

Add the drained pasta into the skillet with the sautéed vegetables. Pour in the reserved pasta water and toss gently to combine.

Remove from heat and stir in 2 tablespoons of fresh lemon juice and ½ cup grated Parmesan cheese. Toss until the cheese melts into a creamy sauce.

Plate the Pasta Primavera immediately, garnishing with fresh basil or parsley.