16 oz penne pasta
1 tablespoon olive oil
8 oz asparagus, cut into 1 ½-inch pieces
1 yellow bell pepper, cut into 1 ½-inch pieces
2 cups small broccoli florets
1 small zucchini, chopped
Salt and black pepper to taste
2 tablespoons unsalted butter
1 shallot, minced
4 garlic cloves, minced
Zest of 1 lemon
Dash crushed red pepper flakes
1 cup vegetable broth
½ cup heavy cream
3 tablespoon lemon juice, divided
1 cup frozen peas
½ cup shredded Parmesan cheese
1 ½ cups halved grape tomatoes
¼ cup chopped basil
2 tablespoons Italian parsley, for garnish
Extra parmesan cheese, for garnish
Crushed red pepper flakes, for garnish