 Tonight, we're going light and healthy, easy, one-pot pasta primavera. Let's cook. We're going lay crusade deep Dutch oven, five and a quarter quart. Hit it with oil in a medium shallot for a couple minutes, four cups of hot water, 12 ounces, short-cut pasta of your choice, kosher salt. Cover it eight to nine minutes. Take five or six cloves of garlic, smash them. Cover them in salt, make that paste right on the board. Add it to six tablespoons, soft butter and the zest of one lemon. Let's add our goodness. Carrots, asparagus, bell pepper, zucchini. Keep adding, these walls are tall, it can handle it. Green peas, broccolini, cover two minutes. After that, we're going tomatoes, parmesan cheese and that butter goodness. We're gonna stir that in and make our mix, cover it with red peppers and basil and we're taking that bite. Perfect summer dish and it's damn good.