Place a steamer basket into a pot with shallow water, and bring to a boil. While you wait, trim the broccoli and cut into florets. Add the broccoli to the pot and let steam for roughly 5 minutes until tender. Remove broccoli and set aside.

Remove the pasta from the freezer and let thaw at room temperature.

In a large nonstick pan, add a small amount of olive oil and roast garlic and chili flakes on medium heat, until lightly browned. Add cut asparagus and broccoli, cooking until mixture is fragrant and cooked through – 10 minutes.

Meanwhile, bring a large pot of water to boil and add the penne. Cook for 1 minute and test for doneness. Strain pasta and return to pot.

Add remaining olive oil, vegetable mixture, lemon juice, and half of the Parmesan cheese and lightly toss. Add salt and pepper to taste.

Serve immediately and garnish with remaining Parmesan cheese, lemon zest, additional chili flakes and extra lemon wedges. Enjoy!