Instructions:
- Bring a large pot of heavily salted water to a rolling boil. While it heats, chop all vegetables and mince shallots/garlic.
- Add asparagus and carrots to the boiling water. Cook for 2 minutes, then remove with a slotted spoon and plunge immediately into an ice bath to shock them and lock in colour. Drain well.
- Add the dried pasta to the boiling water. Cook according to package directions, subtracting 2 minutes from the recommended time (aiming for very al dente). Before draining, reserve at least 2 cups of the starchy pasta water.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shallots and cook until softened (about 3 minutes). Add garlic and cook until fragrant (about 30 seconds—do not burn!).
- Add the zucchini to the skillet. Sauté for 2-3 minutes until slightly softened. Add the blanched asparagus, carrots, and peas. Cook together for just 1 minute to heat through. Season lightly with salt and pepper.
- Drain the pasta and immediately add it directly into the skillet with the vegetables. Ladle in about 1 cup of the reserved pasta water. Toss vigorously over medium heat.
- Remove the skillet from the direct heat. Stir in the Parmesan cheese, lemon zest, and lemon juice. Toss continuously until the starch in the water creates a glossy, light sauce that clings to the pasta (emulsification). Add more pasta water, a splash at a time, if the mixture seems too dry.
- Stir in the fresh parsley and basil. Taste and adjust seasoning (salt/pepper/lemon juice) as needed. Serve immediately with extra grated Parmesan on the side.