Fill a big pot with water, add a pinch of salt, and heat it until it starts to boil.

Cook the pasta following the package directions until tender but firm to the bite.

Before draining, reserve ½ cup of pasta water.

In the last 2 minutes of pasta cooking, add broccoli and asparagus to the boiling water.

Drain along with the pasta to keep them vibrant and slightly tender.

Warm up some olive oil in a big pan over medium heat.

Stir in the chopped garlic and cook for about 30 seconds until it smells amazing.

Toss in the broccoli and asparagus and cook for 2-3 minutes until tender.

Add the cooked pasta to the skillet.

Pour in reserved pasta water a little at a time, stirring to create a light sauce.

Add a pinch of salt, black pepper, and red pepper flakes if you enjoy a bit of spice.

Stir in lemon zest, juice, and Parmesan (or nutritional yeast).

Toss everything together until well combined.

Garnish with fresh basil or parsley and optional pine nuts before serving.