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In a large, wide skillet with deep sides, heat olive oil over medium heat.
Add onion and cook until softened, about 4 minutes.
Add minced garlic and carrot and cook until starting to soften, about 2-3 minutes.
Add spaghettini pasta, hot water, and salt. Turn heat to high.
Let pasta cook, stirring often, for 5 minutes.
Add zucchini, asparagus and cherry tomatoes and continue cooking pasta, stirring often, until pasta and vegetables are tender and almost all of the water has been absorbed.
Stir in peas, Parmesan cheese, lemon juice, basil, and butter.
Toss pasta until butter has melted and everything is well combined.
Serve immediately. Top with extra Parmesan cheese and basil, if desired.