Sauté the Vegetables: In a large skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add ½ onion cooking for a couple of minutes until fragrant and soft. Add 2 cups mushrooms, 1½ cups asparagus, and 3 cloves garlic, season with salt and pepper, and cook until they release moisture and start to brown (3 – 4 minutes) followed by 1 medium zucchini, cooking for a few more minutes. Stir in 1 cup frozen peas and cook until warmed through. Turn heat off, add 1 cup zucchini flowers trimming off their stem and folding them in gently to wilt slightly. Taste and adjust for salt.

Cook the Pasta: Cook 12 oz penne in a large pot of salted boiling water as per package instructions minus 1 minute. Reserve 1 cup pasta water before draining.

Add Pasta and Cheese: Add the cooked pasta and ¼ cup of reserved pasta water to the skillet with the vegetables over medium heat for 1 minute, stirring to combine. Off the heat, stir in ½ cup Greek yogurt, ½ cup Parmigiano Reggiano, ¼ cup Pecorino Romano, and 1 teaspoon lemon zest gently until the cheese melts and the sauce becomes creamy. Add more pasta water as needed to loosen the sauce. Taste and season with salt, adding extra Parmesan if desired.

Serve Immediately: Plate and garnish with more cheese and 1 handful fresh herbs of choice.