- 12 oz. dried penne pasta
- 2 Tbsp. olive oil
- 1 (3.5 oz.) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
- 1 shallot, minced (about 1 tsp.)
- 10 asparagus spears, cut into 1-inch pieces
- 1 cup julienned carrots
- 1 cup orange or yellow bell pepper cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sugar snap peas, strings removed and halved
- ½ cup frozen peas
- 1 cup multi-colored cherry tomatoes, halved
- ¾ cup grated parmesan cheese, plus more for serving
- pinch red pepper flakes
- 3 Tbsp. chopped fresh basil leaves, for serving