Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your choice of penne or farfalle and cook until al dente, usually about 8-10 minutes. Just before draining, reserve ½ cup of the pasta water to help create a luscious sauce later. Drain the pasta and set it aside in the colander for a moment.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add finely chopped shallot and minced garlic. Sauté for about 1 minute until fragrant and translucent; make sure not to let the garlic brown as this can lead to bitterness.

Next, add sliced zucchini, yellow squash, and trimmed asparagus to the skillet. Sauté these vibrant veggies for 4-5 minutes until they are just tender and maintain a slight crunch.

Stir in halved cherry tomatoes and either fresh or frozen peas to the skillet. Continue cooking for another 2-3 minutes until the tomatoes start to soften and release their juices.

Bring the drained pasta into the skillet, gently tossing it with the sautéed vegetables. If the mixture seems dry, add a splash of the reserved pasta water.

Incorporate the reserved pasta water, then add lemon zest and lemon juice along with finely chopped fresh basil and parsley. Drizzle with any remaining olive oil.

Remove the skillet from heat, and gently fold in freshly grated Parmesan cheese. Let it sit for a minute, and then serve immediately, garnished with additional cheese and fresh herbs.