Creamy Pasta Primavera

To a large pot, boil and salt the water for the pasta, cook according to package directions, drain, rinse; set aside in a very large bowl. Meanwhile, while waiting for the pasta to cook, keep moving along on the rest of the recipe.

To a large skillet, add the olive oil, butter, onions, carrots, and saute over medium-high heat for 4 to 5 minutes; stir frequently.

Add the garlic and saute for 1 minute; stir constantly.

Add the asparagus, bell peppers, broccoli, and saute for 3 to 4 minutes; stir frequently.

Add the squash, peas, and saute for 2 to 3 minutes; stir frequently. Tip - Make sure you like the texture of all the vegetables at this point. If you like your vegetables to be softer and less crisp-tender, cook them a bit longer at this stage. They will continue to soften even off the heat due to carryover cooking.

Add all the cooked vegetables to the bowl with the pasta, add the tomatoes, and stir to combine; set aside momentarily.

To a medium bowl, add the heavy cream, Parmesan, lemon zest, lemon juice, Italian seasoning, salt, pepper, and whisk to combine.

Evenly drizzle the sauce over the pasta and vegetables, and stir very well to combine.

Taste the recipe and check for seasoning balance. Tips - You easily have 3 to 4 pounds of food and so don't be shy with salting it (and peppering) so that you can help the vegetables shine. Without enough salt and pepper, the dish will taste boring and flat. Add enough salt and pepper so that it doesn't! If you want to add 1 teaspoon of chili flakes, this is a great way to add some oomph without over spiciness.

Add the parsley, basil, stir to combine, garnish with extra Parm, and serve immediately.