Lemon Basil Pasta with Vegetables

Instructions

1. Step 1

   Bring the water to a boil in the large pot and add 2 tsp (12 gr) of the salt.

   Timer: 10 min (fixed)

   Ingredients used: 12.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Add the pasta and cook until al dente according to its package timing. Reserve 120 ml of the cooking water, then drain the pasta.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: colander, large pot, measuring cup

3. Step 3

   Heat the olive oil in the large skillet over medium heat. Add the red onion and cook until it begins to soften.

   Timer: 4 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 120.0 gr Red Onion

   Cookware: large skillet

4. Step 4

   Add the zucchini, bell pepper, and remaining ½ tsp (3 gr) salt. Cook over medium heat, stirring occasionally, until crisp-tender.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 3.0 gr Salt, 300.0 gr Zucchini

   Cookware: large skillet

5. Step 5

   Add the cherry tomatoes, garlic, black pepper, and red pepper flakes. Cook until the tomatoes soften slightly and the garlic is fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Cherry Tomato, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet

6. Step 6

   Reduce to low heat. Add the drained pasta, reserved cooking water, lemon zest, and lemon juice, then toss until the sauce lightly coats the pasta.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Lemon

   Cookware: Fine grater, large skillet

7. Step 7

   Remove the skillet from the heat. Add the basil and Parmesan, toss thoroughly, and serve.

   Ingredients used: 25.0 gr Basil, 50.0 gr Parmesan Cheese

   Cookware: large skillet