1. Boil the Pasta:

   • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes).
   • Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Vegetables:

   • While the pasta cooks, wash and chop your mixed vegetables into bite-sized pieces. If using cherry tomatoes, you can leave them whole or halve them.

3. Sauté the Vegetables:

   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
   • Add the chopped vegetables to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp. Season with salt, pepper, and Italian seasoning (if using).

4. Combine Pasta and Vegetables:

   • Once the vegetables are cooked, add the drained pasta to the skillet. Toss to combine, adding a little reserved pasta water if needed to help everything mix well and create a light sauce.

5. Serve:

   • Taste and adjust seasoning if necessary. Remove from heat.
   • Serve the Pasta Primavera warm, topped with freshly grated Parmesan cheese and garnish with fresh basil if desired.

Tips:

• Customize Your Veggies: Feel free to use any vegetables you like or have on hand. Seasonal vegetables work great in this dish.
• Make it Creamy: For a creamier version, you can stir in a splash of heavy cream or a dollop of cream cheese when combining the pasta and vegetables.
• Add Protein: Consider adding grilled chicken, shrimp, or chickpeas for extra protein.