Fill a large pot with water and bring it to a vigorous boil. Add salt and the penne pasta. Cook the pasta for about 11 minutes, stirring occasionally to avoid sticking. Once done, drain the pasta and return it to the pot.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add asparagus, yellow bell pepper, and broccoli. Cook these vegetables for 2 to 3 minutes, stirring from time to time. Next, add zucchini and continue cooking for 1 to 2 minutes until the vegetables are tender but still retain some crunch. Season with salt and black pepper as preferred. Transfer the cooked vegetables to a separate bowl.

Return the skillet to the stove and melt butter over medium heat. Add minced shallot and garlic, cooking for approximately 2 minutes until fragrant. Stir in lemon zest and pour in vegetable broth. Let the mixture simmer, reducing by half in about 4 to 5 minutes. Then add heavy cream along with 2 tablespoons of the lemon juice.

Add the frozen peas directly into the pot with the drained pasta and mix together. Incorporate the sautéed vegetables into the pasta. Pour the prepared lemon cream sauce over everything and mix gently to combine well. Fold in the shredded Parmesan cheese and the remaining tablespoon of lemon juice. Finally, add the grape tomatoes and chopped basil, seasoning with additional salt and black pepper to taste.

Transfer the completed pasta primavera to a serving bowl or dish. Garnish with chopped Italian parsley, extra Parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve the dish warm and enjoy.