Your family will love this easy and flavorful pasta with fresh vegetables and a vibrant lemon garlic sauce.
Cook the pasta according to package directions. While the pasta cooks, make the sauce and cook the veggies.
Put the lemon juice, garlic, olive oil, sea salt, and pepper in a jar with a lid. Shake well. Set aside.
Place the olive oil and red onion in a large skillet. Cook until the onion is soft, about 5-7 minutes. Add the yellow squash and corn and cook for 5 minutes.
Once the pasta is done, drain and put in a large bowl. Add the vegetables. Shake the sauce again and drizzle it over the pasta and veggies. Toss to coat. Taste and add more lemon, salt, or pepper as desired. Serve immediately.
Store leftovers in the refrigerator. The pasta will absorb some of the sauce and flavor, so you may have to add more lemon or other seasonings the next day.
Leftovers should stay fresh for about 2-3 days.