Bring a large pot of salted water to a rolling boil. Add 12 oz farfalle and cook according to package directions until just shy of al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Start the sauce

In a large wide skillet or sauté pan over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Make a light roux

Sprinkle 1 tsp all-purpose flour over the garlic and stir for 30 seconds to combine. This helps slightly thicken the sauce without making it heavy.

Add stock and cream

Slowly whisk in 3 cups low-sodium chicken or vegetable stock until smooth, then add 1 cup heavy cream. Increase heat slightly and bring to a gentle simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Finish the sauce

Reduce heat to low. Stir in 3 tbs freshly grated Parmesan, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thick, thin with some reserved pasta water, 1–2 tbs at a time, to reach a light, creamy consistency.

Vegetables

Prep and heat

While the pasta cooks and sauce simmers, heat a separate large skillet over medium-high heat and add 1 tbs olive oil.

Sauté sturdier vegetables

Add the trimmed and cut asparagus pieces (8 oz) and 0.5 medium thinly sliced yellow onion to the hot pan. Sauté for 2–3 minutes, tossing, until they begin to soften and develop light color.

Add remaining vegetables

Add 1 medium halved and sliced zucchini, 1 medium thinly sliced red bell pepper, and 4 oz sugar snap or snow peas. Continue to sauté, tossing occasionally, for another 3–4 minutes until vegetables are crisp-tender.

Finish vegetables

Add 1 cup halved baby cherry tomatoes, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 1 minute just to warm tomatoes and combine flavors. Remove pan from heat.

Combine & Finish

Combine pasta, vegetables and sauce

Return the drained farfalle to the pot or to the large skillet with the sauce (if pan is large enough). Pour the light creamy garlic sauce over the pasta, add the sautéed vegetables, and toss gently to combine. If mixture seems dry, add reserved pasta water, 1–2 tbs at a time, until a loose, glossy coating covers the pasta and vegetables.

Adjust seasoning and cheese

Stir in 2 tbs freshly grated Parmesan, taste, and adjust salt/pepper or lemon juice as needed. Warm over low heat for 1 minute just to marry flavors—do not boil.

Plate and garnish

Divide the pasta primavera among 4 plates (servings). Top each portion with fresh basil (2 tbs total, divided), 2 tbs chopped parsley, additional 2 tbs grated Parmesan, a sprinkle of 1 tsp extra lemon zest, and optional 1/4 tsp crushed red pepper flakes for heat.