Fresh Garden Pasta

Cook pasta in salted boiling water until al dente, about 8-10 minutes.

Drain pasta and reserve 1 cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced zucchini and bell peppers; cook until tender, about 5 minutes.

Stir in halved cherry tomatoes and cook until they begin to soften, about 3 minutes.

Add spinach and cook until wilted, about 2 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Combine cooked pasta with the vegetable mixture in the skillet.

Add reserved pasta water gradually until desired consistency is reached.

Stir in lemon juice and fresh basil.

Serve topped with grated parmesan cheese and toasted pine nuts.

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