Chunky Summer Veggie Pasta

Steps

1. Chop the zucchini, asparagus, and leek into 1 inch pieces. Roughly chop the basil.
2. In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the zucchini, asparagus, and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.
3. Meanwhile, cook the pasta according to package directions.
4. Transfer the steamed zucchini, asparagus, and leek to a blender or food processor. Add basil and lemon juice.
5. Puree in short bursts until you reach your desired consistency.
6. Mix half of the vegetable puree with the cooked pasta. Store the remaining puree for future use.
7. Sprinkle with parmesan and serve.