Lemony Spaghetti Primavera Recipe

• 1- 8 oz package whole-wheat thin spaghetti cooked al dente
• juice of 1 lemon + ½ tsp lemon zest (optional)
• 4 cloves garlic chopped
• Peppers: 1 in each color red, yellow, orange or all same color, sliced
• 2 green/yellow zucchini
• 1 bunch asparagus about 25-30 spears, cut at 3-4 inches length
• 2-3 carrots any color, sliced 2 inches long
• 1 red onion, sliced lengthwise
• 1 cup shelled peas
• ½ tsp each: thyme, rosemary, oregano or 1-11/2 tsp Herb de Provence
• ½ tsp red pepper flakes
• ¼ cup Parmesan cheese
• 2 tablespoon extra virgin olive oil
• salt and pepper to taste

Directions