One Pot Pasta Primavera

Ingredients

• 2 cloves garlic, smashed
• 2 1/2 teaspoons kosher salt, divided
• 6 tablespoons unsalted butter, at room temperature, divided
• 1 tablespoon finely grated lemon zest (from 1 lemon)
• 12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette
• 4 cups hot water
• 3/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons thinly sliced fresh basil leaves
• Pinch red pepper flakes
• 1 medium shallot, minced
• 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
• 1 small zucchini, diced
• 1 cup julienned carrots (about 3 ounces)
• 3/4 cup diced orange or yellow bell pepper
• 1 1/4 cups Broccolini (about 3 ounces), trimmed and cut into 1-inch pieces
• 1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
• 1/2 cup fresh or frozen peas
• 10 cherry tomatoes, halved

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