For the Pasta:

• 1 pound pasta (I like fettuccine or penne, but any shape works)
• Salt for the pasta water (and I mean LOTS – the water should taste like the sea)

For the Veggie Party:

• 2 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 bunch asparagus, woody ends removed, cut into 2-inch pieces
• 1 red bell pepper, sliced into thin strips
• 1 cup cherry tomatoes, halved
• 2 cups fresh broccoli florets
• 1 small red onion, thinly sliced
• 4 cloves garlic, minced (or more, I won’t judge)
• 1 cup frozen peas (don’t bother thawing)

For the Sauce:

• 3 tablespoons butter
• 1/4 cup olive oil (use the good stuff here)
• Zest and juice of 1 large lemon
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup reserved pasta water (trust me, this is liquid gold)
• 1/4 cup heavy cream (optional, but come on, live a little)
• Salt and freshly ground black pepper
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)

For the Finishing Touches:

• Handful of fresh basil leaves, torn
• Extra Parmesan for sprinkling
• Drizzle of good olive oil