Bring a pot of well-salted water to a boil and cook pasta as directed to al dente. During the last 3 minutes of cooking, add asparagus and peas to the boiling water to cook. Drain pasta, reserving 1/3 cup of pasta water, and set aside.

While the pasta is cooking, melt butter in a large sauté pan.

Add minced garlic, shredded carrots, chopped broccoli and thinly sliced yellow summer squash and mushrooms to the butter. Cook until the vegetables begin to soften, about 3-5 minutes.

Add lemon zest, reserved pasta water, and heavy cream to the sauté pan and simmer until the liquids have warmed through and begin to thicken. Stir in Parmesan cheese to the sauce and then add the al dente cooked pasta, peas and asparagus to the pan.

Toss to combine, squeeze half a lemon over the pasta, and season well with salt and pepper to taste.

Transfer to a bowl and garnish with chopped fresh basil leaves before serving.