A delightful pasta dish featuring fresh spring vegetables and a touch of Parmesan cheese.
Boil the penne in a large pot of salted water until al dente, then drain and reserve some pasta water.
Reserve some pasta water to adjust the sauce consistency later.
Heat olive oil in a sauté pan, add minced garlic, and cook until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add asparagus pieces to the pan, season with salt and pepper, and cook until tender-crisp.
Cut the asparagus into even pieces for uniform cooking.
Add cherry tomatoes to the pan and cook until they start to soften and release their juices.
Gently press the tomatoes with the back of a spoon to help them release their juices.
Combine the cooked pasta with the vegetable mixture, adding reserved pasta water as needed.
Add pasta water gradually to achieve the desired sauce consistency.
Stir in half of the Parmesan cheese and garnish with fresh basil leaves before serving.
Serve immediately for the best flavor and texture.
