Start by washing and chopping the fresh asparagus into bite-sized pieces. Halve the grape tomatoes and dice the yellow squash. Rinse the baby kale under cold water and set aside.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add finely chopped garlic and sauté for about 1 minute until fragrant.

Add the chopped asparagus to the skillet and sauté for 3-4 minutes until slightly tender but still crisp.

Toss in halved grape tomatoes and diced yellow squash. Continue cooking for another 3-4 minutes until the vegetables are tender.

Stir in the washed baby kale, sea salt, and black pepper. Cook for an additional 2 minutes until the kale wilts.

Once the vegetables are ready, add the drained pasta directly to the skillet. Incorporate the reserved pasta water as needed.

Remove from heat and garnish with freshly chopped parsley. Serve warm.