👩🍳 Instructions
1
Bring a large pot of salted water to a rolling boil. Add the penne and cook 1–2 minutes less than package directions. Reserve 1–1 1/2 cups pasta water, then drain the pasta.
2
Heat olive oil in a large skillet over medium heat. Sauté shallot and garlic until fragrant and translucent, about 1–2 minutes.
3
Add asparagus and bell pepper; sauté 3–4 minutes until they begin to soften. Add zucchini and cook 2 minutes more. Stir in peas and cherry tomatoes and warm through.
4
Push vegetables to one side. Add butter to the pan and melt, then pour in the cream and warm until just simmering. Remove from heat and whisk in Parmesan until smooth. Stir in lemon zest and a splash of lemon juice.
5
Add drained pasta to the skillet and toss gently with the sauce and vegetables. Add reserved pasta water a few tablespoons at a time until the sauce reaches a glossy, clingy consistency.
6
Stir in chopped basil and parsley. Taste and season with salt, freshly ground black pepper, and more lemon juice if needed. Finish with a drizzle of olive oil, flaky sea salt, and red pepper flakes if desired.
7
Serve immediately with extra grated Parmesan.
