Boil the water: Bring a large pot of salted water to a boil.

Add the penne: Add the penne to the boiling water and cook until tender, then reserve 1/2 cup of the pasta water and drain.

Start the vegetables: Warm the olive oil in a large skillet over medium-high heat and cook the asparagus for 2 minutes.

Add the zucchini and peas: Stir in the zucchini and cook for 2 minutes, then add the peas and garlic and cook for 1 minute more.

Build the light sauce: Pour in the broth, add the lemon zest, black pepper, and 1 teaspoon of the salt, and bring the skillet to a simmer.

Toss the pasta: Add the penne, Parmesan, and a splash of pasta water and toss until the noodles are coated and the vegetables stay bright.

Finish the dish: Off the heat, stir in the lemon juice and basil, then serve right away.