Bring a large pot of generously salted water to a rolling boil. Add the penne rigate or cavatappi and cook according to package directions until al dente, typically 9-11 minutes. Before draining, reserve 1/2 cup of the starchy pasta water-this will help create a silky sauce that binds everything together. Drain the pasta and set aside.

While the pasta cooks, toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant. Watch carefully as they can burn quickly. Transfer to a plate immediately and set aside.

Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally to prevent burning.

Add the broccoli florets, sliced zucchini, red bell pepper, and diagonally-cut asparagus to the skillet. Sauté for 5-6 minutes, stirring frequently, until the vegetables are tender-crisp and still vibrant in color. You want them cooked through but maintaining their texture and bright appearance.

Stir in the minced garlic, diced tomatoes, toasted pine nuts, and red pepper flakes. Cook for 1-2 minutes until the garlic becomes fragrant and the tomatoes begin to soften slightly. This is where the dish develops its characteristic aromatic depth.

Add the drained pasta to the skillet along with the reserved pasta water and a generous squeeze of fresh lemon juice. Toss everything together vigorously for 1-2 minutes, allowing the pasta water to emulsify with the olive oil and create a light coating.

Remove from heat and toss with half of the shredded Parmesan cheese, chopped basil, and parsley. Season with salt and black pepper to taste. Transfer to a serving platter or individual bowls, then garnish with the remaining Parmesan and fresh lemon zest. Serve immediately while hot.