Spring Vegetable Pasta with Lemon Sauce.

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 Tablespoon olive oil

1/2 cup red onion (sliced)

1 zucchini (sliced)

1 yellow squash (sliced)

1 bunch asparagus (chopped, with ends discarded*)

2/3 cup frozen corn

6 ounces gluten free farfalle (or another pasta shape)

6 Tablespoons lemon juice (from 3 lemons)

3 cloves garlic (minced)

1/4 cup olive oil

1 teaspoon sea salt

1/4 teaspoon pepper

Directions

Cook the pasta according to package directions. While the pasta cooks, make the sauce and cook the veggies.

Prepare the sauce:

Put the lemon juice, garlic, olive oil, sea salt, and pepper in a jar with a lid. Shake well. Set aside.

Cook the vegetables:

Place the olive oil and red onion in a large skillet. Cook until the onion is soft, about 5-7 minutes. Add the yellow squash and corn and cook for 5 minutes.

Add the zucchini and asparagus and cook until they are tender but still bright green. Remove from heat.

Once the pasta is done, drain and put in a large bowl. Add the vegetables. Shake the sauce again and drizzle it over the pasta and veggies. Toss to coat. Taste and add more lemon, salt, or pepper as desired. Serve immediately.