Bring a large pot of salted water to boil and add your pasta. Cook it until just barely al dente—about 1 minute less than the package says. You'll drain it in a moment, so slightly undercooked is perfect here.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Once it shimmers (takes about 1 minute), add the minced garlic and let it cook for maybe 30 seconds. You'll smell it right away—don't let it burn.

Toss in the sliced bell peppers and sauté for 2-3 minutes until they start getting soft at the edges but still have some snap. I like mine with a little golden color on the edges, which means they're picking up flavor.

Pour in the vegetable broth and stir everything together. Add the frozen peas and let it bubble for about 1 minute—they thaw instantly in the hot liquid.

Drain your pasta and add it straight into the skillet with the veggies and broth. Toss everything together and cook for another minute so the flavors meld. The liquid should mostly be absorbed, but a little bit of saucy coating is exactly what you want.

Remove from heat and stir in the lemon zest, black pepper, and fresh basil. Taste it and adjust the salt if needed—this is where your summer pasta primavera family meal gets that final bright finish.

Divide into bowls and top each serving with Parmesan cheese. Serve immediately while it's still warm and the basil smells fresh.