Begin by filling a large pot with water, adding salt, and bringing it to a boil. Cook the pasta according to package instructions, about 8–10 minutes.

While the pasta is cooking, heat a large skillet over medium heat and drizzle in olive oil. Add the diced onions and sauté for 3–4 minutes until translucent.

Stir in minced garlic and cook for 30 seconds until fragrant.

Add the chopped asparagus to the skillet, cooking for 2–3 minutes until slightly tender.

Mix in the peas and sliced zucchini. Sauté for an additional 3–4 minutes.

Stir in halved cherry tomatoes and cook for 2 minutes until softened.

Season the mixture with salt, black pepper, and red pepper flakes.

Pour in the vegetable broth and simmer for 2–3 minutes.

Once pasta is al dente, drain it, reserving 1/2 cup of pasta water. Add pasta to skillet and toss with vegetables.

Mix in chopped basil, grated Parmesan, and lemon juice until well combined.

Serve warm, garnishing with extra Parmesan and fresh basil.