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1
Bring a large pot of water to a boil.
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2
As the pasta water is heating, bring a small saucepan of water to a boil.
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3
Add the carrots and asparagus to the small saucepan and blanch for 2 minutes.
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4
Using oven mitts or pot holders, remove the small saucepan from the heat and pour the carrots and asparagus away from you into a colander set in the sink.
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5
Rinse under cold running water to refresh.
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6
While cooking the vegetables, add the pasta and 1 tablespoon of the salt to the large pot of boiling water.
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7
Return to a boil and cook the pasta until al dente, stirring occasionally, about 12 to 15 minutes.
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8
Turn the stove off, and with a small ladle, transfer 1/4 cup of the cooking liquid to a small cup and set aside.
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9
Using oven mitts or pot holders, drain the rest of the pot away from you into a colander set in the sink.
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10
Place the pasta in a large bowl with the 1/4 cup cooking liquid and cover with plastic wrap or a clean kitchen towel to keep warm.
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11
In a large skillet over medium-high heat, melt the butter and, when hot, add the olive oil.
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12
Add the onion and cook, stirring, for 2 minutes.
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13
Add the garlic, and cook, stirring, for 30 seconds.
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14
Add the zucchini and squash, and cook, stirring, for 3 minutes.
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15
Add the cooked carrots and asparagus, and cook, stirring, for 1 minute.
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16
Add the tomato, peas, the remaining teaspoon of salt, and the pepper.
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17
Stir and remove from the heat.
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18
Pour the vegetables over the pasta in the bowl.
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19
Drizzle with the extra-virgin olive oil, add the parsley, and toss to coat evenly.
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20
Sprinkle, if you like, with the Parmesan cheese.
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21
Serve immediately.
