• PREP THE VEGGIES:

  Cut red onion in half and then thin strips. Stem and seed the red bell pepper and then chop into strips. Thinly slice stalk of fresh broccoli and then separate the top into florets. Trim ends off zucchini, slice in half lengthwise and then cut into ½" half moons. Trim and peel carrot, then use vegetable peeler to create long thin strips. Cut asparagus into 1" pieces.
• Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Do not overcook. This easy pasta primavera tastes best when the pasta is cooked al dente. Generally, that will be 2 minutes LESS cooking time than the package instructions. Stir once or twice during cooking to prevent pasta from clumping together.
• *** Use a pyrex glass measuring cup to grab 1 cup pasta water before draining pasta.

Make the Sauce

• Whisk together tahini, lemon juice, coarse sea salt and red pepper flakes. Pour ½ cup of the reserved pasta water into the creamy sauce and whisk well. If sauce is too thick, add a bit more pasta water, until cream sauce is pourable. Set aside.

Cook

• Heat a heavy skillet over medium-high heat. Swirl in a little olive oil or pasta water. Start with just one Tablespoon. Add fresh vegetables in order one at a time: Broccoli, asparagus, red onion, zucchini, red pepper, carrots. Toss with large tongs in between, letting each cook for a minute before moving on. If pan becomes too dry during this process, add 1-2 Tablespoons white wine or vegetable broth. Sprinkle on the Italian seasoning and continue to toss and cook until veggies are bright and still crisp.
• Pour on half the sauce and stir well. If your pan is large enough, add the cooked pasta and mix well. Otherwise, drain the pasta and put it back into the pot it was cooked in and pour the veggie mixture onto the tender pasta. Mix well. Sprinkle with nutritional yeast, fresh parsley and taste for seasonings. Sprinkle on some sliced green onions or an extra squeeze of lemon juice to taste.