Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve a cup of pasta water, drain the pasta, and set aside.

While the pasta cooks, chop your vegetables: dice onion, mince garlic, and chop zucchini, bell pepper, and asparagus into bite-sized pieces. Keep frozen peas on hand.

In a large skillet, melt butter and olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent and fragrant.

Stir in zucchini, asparagus, bell pepper, and garlic. Cook for 5-7 minutes until vegetables are tender-crisp.

Pour in white wine and chicken broth, lemon juice, and Italian seasoning. Simmer for 3-4 minutes to meld flavors.

Reduce heat to low and whisk in heavy cream. Add cherry tomatoes and grated Parmesan, stirring until cheese melts and sauce thickens. Season with salt and pepper.

Add drained pasta to the skillet, tossing gently to coat with the sauce. Use reserved pasta water for desired consistency.

Serve immediately, garnished with additional Parmesan and fresh basil.