Prep the produce. Wash and cut all vegetables into bite-size pieces. Aim for similar sizes so they cook evenly. Mince the garlic and chop the shallot.

Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 to 1.5 cups of pasta water, then drain.

Sauté the aromatics. In a large skillet, heat olive oil over medium. Add the shallot with a pinch of salt and cook until softened, 2–3 minutes. Stir in the garlic for 30 seconds until fragrant.

Cook the veggies in stages. Start with the firmest vegetables (carrots, broccoli, asparagus stems). Sauté 3–4 minutes. Add medium-tender veggies (zucchini, bell pepper) and cook 2–3 minutes more. Finish with quick-cooking items (peas, spinach, tomatoes) and cook just until bright. Season as you go with salt and pepper.

Add butter and build the sauce. Melt the butter into the vegetables. Pour in 1/2 cup reserved pasta water and bring to a gentle simmer. Stir in the cream, if using, and let it thicken slightly, 1–2 minutes.

Toss with pasta. Add the drained pasta to the skillet. Sprinkle in the Parmesan and a big squeeze of lemon juice with some zest. Toss vigorously, adding more pasta water as needed to create a silky, glossy sauce that coats everything.

Finish and taste. Add chopped basil/parsley and a pinch of red pepper flakes if you like heat. Taste and adjust with salt, pepper, and more lemon. The flavor should be bright and balanced.

Serve. Plate with extra Parmesan and a drizzle of olive oil. Serve hot.