Pasta with squash, peas, and basil

Description

The recipe won't take much time. In a large pot of boiling salted water, cook the pasta for 2 minutes less than the package instructions indicate. Add the squash and peas, and cook until the squash is tender, about 2 minutes. Reserve 1/2 cup of the cooking liquid. Drain the pasta and return it to the pot. Add butter, lemon juice, 1/4 cup of Parmesan, and 1/4 cup of the reserved cooking liquid to the pasta. Season with salt and pepper, and toss to combine. Add more cooking liquid if needed. Top with basil and the remaining 1/4 cup of Parmesan, and serve immediately while hot.

Instructions