Bring a large pot of water to boil and add a generous amount of kosher salt. One at a time, blanch the asparagus, snow peas, and peas in boiling water for 1 minute, then strain and shock in an ice bath. Drain the blanched vegetables, pat dry, and set aside, leaving the pot of water boiling.

Cook Colavita Fusili or Penne Rigate pasta 1 minute shy of a dente using the same pot of water used to blanch the vegetables. Reserve 1 cup of pasta water prior to draining pasta.

In the meantime, heat a large skillet over medium-high heat, and add Colavita Extra Virgin Olive oil. Lay the zucchini slices in a single layer, season lightly with salt, and cook for 2-3 minutes on each side, until lightly browned.

Add the asparagus, snow peas, and peas to the skillet and toss to combine.

Add the heavy cream, and allow to reduce for 2-3 minutes.

Once cream is thickened and bubbling, add the pasta, along with 1 cup pasta cooking water to the skillet, tossing everything continuously. The water and cream will reduce down to form a thick sauce.

Remove the pan from the heat, and stir in the Colavita Balsamic Glaze, grated parmesan or pecorino, parsley, basil, and lemon zest. Add salt and pepper to taste.

Serve pasta with a generous drizzle of more balsamic glaze and additional cheese.