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Cook the pasta according to package instructions.
In a large skillet, sauté the garlic in olive oil over medium heat until fragrant.
Add the zucchini, asparagus, cherry tomatoes, broccoli, carrot, snap peas, and bell pepper. Sauté for 5-7 minutes until vegetables are tender-crisp.
Add the lemon zest, lemon juice, broth, and heavy cream. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
Drain the cooked pasta and add it to the skillet with the vegetables and sauce. Toss to combine.
Remove from heat and stir in the grated Pecorino cheese.
Season with salt and black pepper to taste.
Garnish with fresh basil leaves before serving.