A light and colorful spring pasta dish loaded with fresh vegetables and topped with creamy feta cheese. Perfect for a healthy, vibrant meal.

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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
Add asparagus, zucchini, yellow squash, and peas. Sauté for 4-5 minutes until just tender.
Add cherry tomatoes, salt, pepper, and oregano. Cook for another 2 minutes until tomatoes soften slightly.
Add cooked pasta to the skillet and toss to combine with vegetables. Cook for 1-2 minutes to heat through.
Remove from heat and stir in fresh basil and Parmesan (if using).
Top with crumbled feta cheese and serve warm.

Use whole wheat pasta for added fiber and nutrients.
Feel free to substitute or add other spring vegetables like snap peas or spinach.
To make it vegan, omit Parmesan and use a plant-based feta alternative.