extra light pasta primavera

6 oz chickpea pasta
1 tbsp olive oil
1 tbsp chopped Garlic
3 cups bite sized cauliflower
4 cups bite sized broccoli
1 red bell pepper cut into strips
1/2 cup diced onion
1/2 cup pasta water
1 cup vegetable broth
1 tbsp lemon juice
Lemon zest from one lemon
1/2 cup parmesan
Salt and Pepper to taste

Cook pasta according to directions AND reserve 1/2 cup pasta water
Add olive oil to large pan
On medium heat saute the onions until translucent
Add red bell pepper, broccoli and cauliflower and mix around
Cook until vegetables are slightly tender
Add garlic
Add the pasta water and vegetable broth and allow to simmer
Add lemon juice and zest
Salt and pepper
Remove from the heat, add parmesan and stir
Serve