Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the chopped asparagus, frozen peas, diced zucchini, minced shallot, and minced garlic. Sauté until the vegetables are softened and vibrant, about 5-8 minutes.

While the veggies are cooking, bring a large pot of salted water to a boil. Add 1 lb of rigatoni and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving a cup of the pasta water for later use.

To the sautéed vegetables, stir in 1 ½ cups of heavy cream and 1 cup of whole milk. Bring to a light simmer over medium heat, cooking for about 8-10 minutes until thickened. Stir occasionally.

Once the sauce has thickened, reduce the heat to low and gradually mix in 1 cup of grated parmesan cheese. Stir until fully melted and incorporated. Adjust seasoning with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.

Add the drained rigatoni into the creamy sauce, gently tossing to coat the pasta evenly. Simmer together for an additional 2-3 minutes, adding reserved pasta water if the sauce is too thick.

Remove the pan from heat and fold in the lemon zest, combining gently.

In a separate small pan, melt 1 tablespoon of unsalted butter over medium heat. Add ½ cup of panko breadcrumbs and 1 smashed garlic clove, cooking until golden brown, about 3-5 minutes. Mix in 2 tablespoons of parsley.

Plate your creamy Garlic Spring Vegetable Pasta Primavera and sprinkle the toasted breadcrumb topping over each serving.