Ingredients

1/2 teaspoon Salt

2 cups Peas

1 tablespoon Olive Oil

2 teaspoons Garlic [minced]

1/2 cup Onion [chopped]

1 Red Bell Pepper [cut into thin strips]

1 Summer Squash [sliced thin]

1/4 teaspoon Pepper

1/2 cup Heavy Cream

3 Lemons

1 cup Cherry Tomatoes [halved]

1/2 cup Romano Cheese [grated]

1/2 cup Parsley [chopped]

Preparation

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Meanwhile, set up bowl of cold water with ice cubes. Drain pasta, then cook peas in pasta water for 2 minutes. Drain peas and rinse under cold water; transfer to ice bath

  2. In a large sauté pan over medium-low heat add a drizzle of olive oil and cook garlic and onions until softened, 2 minutes. Stir in bell pepper and zucchini; season with salt and pepper. Cook for 3 to 4 minutes. Add cream, 1 teaspoon lemon zest, 1/2 cup lemon juice, and 1 lemon, thinly sliced; bring to a boil and reduce to low heat. Fold in pasta, drained peas, tomatoes, cheese and parsley

  3. Transfer to a large serving platter and garnish with extra cheese and pepper