Step 1

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta, reserving ½ cup pasta water. Return pasta to pot.

Step 2

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the bell peppers and asparagus and cook for 2 minutes more. Add the squash, zucchini, and garlic and cook just until they start to turn tender, about 2 to 3 minutes. Stir in the Italian herbs, salt, and pepper. Remove from the heat.

Step 3

To the pot with the drained cooked pasta, add the cooked vegetables, tomatoes, reserved pasta water, lemon juice, and butter. Stir gently until the butter melts. Serve immediately with parmesan and basil.