Spring's Freshest Pasta Primavera Recipe: A Garden-Inspired Delight

Ingredients

• 12 ounces (340 grams) pasta (penne or bucatini)
• 1 large carrot (cut into matchsticks)
• 1 medium zucchini (halved lengthwise and sliced into ¾-inch pieces)
• 1 medium yellow squash (halved lengthwise and sliced into ¾-inch pieces)
• 1½ cups cherry tomatoes (halved)
• ⅓ cup sun-dried tomatoes (chopped)
• 6 tablespoons unsalted butter (cut into pieces)
• ¾ cup freshly grated Parmesan cheese (plus more for serving)
• ½ cup whole milk (plus more as needed)
• 2 tablespoons extra-virgin olive oil
• 1 large shallot (thinly sliced)
• 1 teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• Chopped fresh basil or flat-leaf parsley
• Crushed red pepper flakes