Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain the pasta, reserving 1 cup of the pasta water for later use.

In a large skillet, heat 3 tablespoons of olive oil over medium heat until shimmering. Add minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.

Toss in the chopped asparagus, zucchini, and bell peppers to the skillet. Cook for 5–7 minutes, stirring frequently, until the vegetables are tender-crisp and vibrant.

Stir in the halved cherry tomatoes and peas, cooking for an additional 2–3 minutes.

Add the drained pasta to the skillet filled with sautéed vegetables. Toss gently to combine, adding reserved pasta water if necessary.

Remove the skillet from heat and stir in the fresh lemon juice, grated Parmesan, and chopped basil. Season with salt and freshly cracked black pepper to taste.

Plate the Pasta Primavera in shallow bowls, garnishing with extra Parmesan, fresh basil, and a drizzle of olive oil if desired.