A light and vibrant spring pasta dish featuring fresh seasonal vegetables and creamy 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 garlic and sauté for 1 minute.
Add asparagus, snap peas, zucchini, and red bell pepper. Cook for 4-5 minutes until slightly tender.
Add cherry tomatoes and cook for another 2 minutes.
Stir in the cooked pasta, lemon juice, salt, and pepper. Toss to combine and heat through.
Remove from heat and stir in fresh basil and crumbled feta.
Serve warm or at room temperature.

You can substitute any seasonal vegetables you have on hand.
Use whole wheat or gluten-free pasta for a healthier or dietary-specific option.
For a vegan version, replace feta with a plant-based cheese.