1. Chop and slice the vegetables into uniform pieces to ensure even cooking. Bring a large pot of salted water to a boil.

2. While waiting for the water to heat, blanch the broccoli, carrots, and snap peas (or frozen peas) for 2–3 minutes. Drain and set aside.

3. Cook for 3–4 minutes until they’re slightly softened but still vibrant.

4. In the same pot of boiling water, cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.

5. Drizzle the pasta with a touch of olive oil to prevent sticking while you finish the sauce.

Make the Garlic Olive Oil Sauce

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning. For a touch of heat, sprinkle in the red chili flakes.

2. Add the blanched and sautéed vegetables to the skillet, tossing them in the garlic-infused oil.

3. Stir in the lemon juice and zest, which brighten the dish with a hint of acidity. Season with salt and pepper to taste.

4. Add the cooked pasta to the skillet with the vegetables and sauce. Toss everything together until the pasta is well-coated in the light, garlicky oil.

5. Use the reserved pasta water, a tablespoon at a time, to adjust the consistency if needed.