• Fill a large pot with water and bring it to a boil.
• In the meantime, cut the asparagus in half and keep only the top part [but don’t throw away the rest, save it for another use]. Cut the asparagus tips into pieces about 3 cm long.
• Cut the zucchini into small dice.
• Once the water is boiling, add some salt and add the pasta to the pot. Cook according to the package directions.
• If you're using fresh pasta: add all your vegetables to the water at the same time as the pasta.

  If you're using dried pasta: add your vegetables when there are 3 minutes left before the pasta is cooked.
• Once the pasta is cooked, reserve about 1 cup of the cooking water and drain the pasta and vegetables.

Prepare the sauce while the pasta is cooking.

• Zest the lemon, then squeeze it to extract the juice.
• Add the olive oil, minced garlic, and coarsely chopped basil leaves.
• Add salt and pepper to taste. Stir until the sauce is smooth.
• Add the sauce and Parmesan cheese to the pasta. Toss to combine, then add a little pasta water to ensure the pasta is well coated. Add more pasta water as needed.
• Garnish with a few basil leaves and add some burrata, if you like.