Freestyle Pasta Primavera

1. Bring 6 quarts of water to a rolling boil in a large stock pot. Toss a tablespoon (or more) of kosher salt into the water. Add linguine into the water, and cook according to package instructions for al dente. (Usually this will be about 6-8 minutes.)
2. When the pasta is done, take 2 cups of the pasta water out and set it aside. Then drain the pasta, and set it aside.
3. While pasta is cooking, prep the vegetables and garlic and grate the cheese.
4. Heat the olive oil in a large skillet over medium high heat. Add the broccoli, carrots and peppers and saute until they are crisp-tender, about 5-7 minutes. Add the garlic and sauté for another 2 minutes. Season to taste with kosher salt and freshly cracked pepper. (I usually start with 1 teaspoon of salt and ¼ teaspoon of pepper.)
5. Pour the reserved pasta water into the skillet and stir. Bring to a boil, and then reduce heat to low and simmer for 2 minutes.
6. Stir the lemon juice into the veggies and sauce. Taste sauce and adjust the seasonings. Remember—the pasta was cooked in salted water, so don’t over-salt the sauce.
7. With the skillet still over low heat, add the hot, cooked pasta. Stir to coat and distribute the vegetables into the pasta. Simmer for another minute so that everything is heated through and pasta absorbs a little of the sauce.
8. Turn off the heat, and then sprinkle 1 ½ cups of the cheese over the pasta. Turn and stir to distribute and melt the cheese.
9. If you are feeling extra fancy-pants, then rub the interior of the serving bowls with a peeled garlic clove.
10. Serve pasta in bowls with more cheese sprinkled over top.