A light and vibrant spring pasta dish loaded with fresh vegetables and topped with tangy feta cheese. Perfect for a quick and healthy meal.

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Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add asparagus, zucchini, and yellow squash. Cook for 5-6 minutes until slightly tender.
Stir in cherry tomatoes and peas. Cook for an additional 3-4 minutes until vegetables are just tender.
Season with salt, black pepper, and red pepper flakes if using.
Add the cooked pasta to the skillet and toss everything together.
Drizzle with lemon juice and sprinkle with chopped basil.
Top with crumbled feta cheese before serving.

Use whole wheat or gluten-free pasta if desired.
Add grilled chicken or shrimp for extra protein.
Best served immediately but leftovers can be stored in the fridge for up to 2 days.