Step 1

Make a garlic-lemon butter. Mince and mash the garlic and 1/2 teaspoon of the salt together to make a paste. Transfer to a small bowl, add 4 tablespoons of the butter and the lemon zest, and mash together until combined; set aside.

Step 2

Sauté the shallot in butter. Melt the remaining 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the shallot and sauté until softened and beginning to brown, 2 to 3 minutes.

Step 3

Cook the pasta. Add the pasta, hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot.

Step 4

Stir in the vegetables and cook until tender. Add the asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.

Step 5

Finish with the tomatoes, cheese, and garlic-lemon butter. Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter. Once the cheese and butter is melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil, and more Parmesan cheese.