This lemon garlic veggie pasta primavera is a light and refreshing dish that is perfect for spring or summer. Sauté a combination of colorful vegetables such as yellow squash, zucchini, and cherry tomatoes in olive oil until they are tender and slightly caramelized. Meanwhile, cook your favorite pasta until al dente. In a separate pan, melt butter and sauté minced garlic until fragrant. Add the cooked pasta and sautéed vegetables to the pan, along with a squeeze of lemon juice and a sprinkle of lemon zest. Toss everything together until well combined, and serve with a garnish of fresh parsley.
