Step 1
Cook 12 oz. medium pasta (such as lumache or conchiglie) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions; drain, reserving about 1 cup pasta cooking liquid.
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-low. Add 1 white or yellow onion, finely chopped, 4 garlic cloves, finely chopped, a large pinch of kosher salt, and a large pinch of freshly ground pepper and cook, stirring often, until onion is softened and translucent, 8–10 minutes.
Step 3
Add 1 small zucchini, quartered lengthwise, seeds removed, cut into ½” pieces, and cook, stirring often, until zucchini is tender, about 5 minutes. Add 1 bunch asparagus, woody ends trimmed, thinly sliced, 1 cup frozen broccoli florets, 1 cup frozen peas, ½ cup heavy cream, and reserved pasta and ½ cup pasta cooking liquid. Cook, stirring often, until asparagus is tender and cream is clinging to vegetables and pasta, about 5 minutes; remove from heat.
Step 4
Add 2 oz. Parmesan, finely grated (about 1 cup), ¼ cup torn basil leaves, 2 Tbsp. fresh lemon juice, and 2 Tbsp. unsalted butter, cut into 1″ pieces; stir vigorously, adding splashes of pasta cooking liquid as needed to loosen, until cheese is melted and sauce is smooth and glossy and coats pasta. Divide pasta among bowls and top with more basil.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Alexandra Massillon
