Cook the pasta to package instructions in well-salted water, and don't forget to reserve a mug full of the cooking liquid, just prior to draining.

While the pasta is cooking, preheat a large skillet over medium low heat for a minute or 2, and add butter to the pan.

Add shallot and asparagus, and cook for 2 minuntes.

Add squash and cook another 2 minutes

Add the frozen peas, and cook another 2 minutes.

Add salt, pepper and garlic, and stir to combine, being careful not to burn the garlic. Cook one more minute.

Add the wine, and cook about another minute and a half.

Zest the lemon over the pan while the wine is cooking its alcohol out.

After the minute and a half is up, turn off the heat, and add the lemon juice tomatoes, and cooked pasta, stirring to combine.

Add a little reserved starchy cooking liquid from the pasta (I used ¼ cup).

Sprinkle with parmesan and fresh basil, and serve immediately.