Lemon-Garlic-Butter: Mash the garlic and 1/2 teaspoon of salt together to make a paste. Add 4 tablespoons butter and lemon zest, mash together until combined; set aside.
Melt the remaining 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add shallots and sauté until softened and beginning to brown, about 2 to 3 minutes.
Add the pasta, hot water, and remaining 2 teaspoons salt to the pot. Cover and bring to a boil over high heat. Once boiling, lower heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, so the noodles don’t stick to the bottom of the pot.
Add the asparagus, zucchini, broccoli, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.
Stir in the tomatoes, Parmesan cheese, and lemon-garlic-butter. The water should be significantly reduced, leaving a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil ribbons and more Parmesan cheese.
Cook's Note: Feel free to add any veggies you like or have on hand. The key is to cut them all the same size.