Bring a large pot of generously salted water to a rolling boil over high heat.

Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes.

During the last 2 minutes of pasta cooking, add the asparagus pieces and frozen peas to the boiling water with the pasta.

Reserve 60ml of the pasta cooking water, then drain the pasta and vegetables and set aside.

While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat.

Add the shallot and sauté for 2 minutes until softened and translucent.

Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

Add the diced zucchini and yellow bell pepper to the skillet and sauté for 4-5 minutes until just tender but still crisp.

Add the halved cherry tomatoes and cook for 2 minutes until slightly softened.

Add the drained pasta, asparagus, and peas to the skillet and toss to combine with the vegetables.

Pour in the reserved pasta water and toss everything together over low heat for 1-2 minutes.

Remove from heat and add the lemon zest, lemon juice, and three-quarters of the grated parmesan cheese.

Fold in the fresh basil, parsley, chives, mint, and thyme, reserving some herbs for garnish.

Season with salt and freshly ground black pepper to taste.

Divide among four warmed serving bowls and top with remaining parmesan and fresh herbs before serving immediately.