1. Bring large pot of heavily salted water to boil. Cook pasta until al dente.

2. Meanwhile, in a medium/large skillet over medium heat add oil/butter and whole crushed garlic cloves until fragrant and golden. Remove garlic cloves and add chopped asparagus and sugar snap peas. Stir to combine and saute for approximately 3 minutes. To the skillet, add a ladle of pasta water and let simmer on low. (If you prefer veggies more tender, cover after sauteeing for 3 minutes)

3. Once pasta is al dente, transfer directly into the skillet with asparagus and peas and stir to combine.

4. Turn the heat off and add lemon juice, lemon zest, butter, crushed red pepper, ½-1 cup pasta water, and 1 cup Parmesan.

5. Toss to combine, fold in fresh basil and serve. Top with additional Parmesan, fresh basil and lemon zest. Enjoy!