Step 1: In a large pot, bring salted water to a boil. Once boiling, add the pasta and cook for 5-6 minutes, about a minute or two less than the package instructions.

Step 2: Separately, boil the peas, broccoli, and chopped asparagus for 3-4 minutes, then drain and set them aside.

Step 3: In a large pan, heat the olive oil over medium heat. Add the chopped garlic cloves and let them brown slightly. Next, add the yellow bell pepper slices and cherry tomatoes, stirring gently. Cook the vegetables for about 2-3 minutes, until they soften.

Step 4: Once the pasta is ready, drain it and reserve a ladle of the pasta water. Add the pasta to the pan with the sautéed vegetables and mix gently, adding a bit of the reserved pasta water to help bind the sauce.

Step 5: Stir in the grated lemon zest, salt, and pepper to taste. Mix in the Parmesan, mozzarella, and fresh basil, tossing gently to combine all the ingredients.

Step 6: Serve the pasta in deep plates, sprinkle with grated Parmesan, and garnish with a few fresh basil leaves.

Enjoy!