Cook the pasta according to package instructions.

Drain the pasta placing it in a serving bowl and drizzle with a little olive oil to keep from sticking together.

Cover the pasta with foil to keep it warm while you make the rest of the dish.

Add a tablespoon of olive oil to a large skillet over medium-high heat.

When the skillet is hot swirl the oil around the bottom of the pan to coat it then toss in the shallot, mushrooms, red bell pepper and asparagus and season with salt and pepper.

Sauté the vegetable for about 3 minutes then add in the zucchini and carrots and sauté for another 2-3 minutes or until tender, but still have some crunch.

Remove the vegetables from the skillet onto a plate.

Lower the heat to medium.

In the same skillet add 1 tablespoon of olive oil along with the flour.

Whisk together until the flour is combined with the oil and let the raw flour taste cook out for about 1 minute.

Add in the white wine and whisk into the flour mixture.

Continue whisking constantly as you add in the chicken broth and milk.

Season with salt and pepper and continue to whisk the sauce until it thickens.

Stir in the basil.

Add the vegetables back into the pan along with the frozen peas and stir everything together until it is coated in the sauce.

Pour the vegetable and sauce mixture over the pasta and top with fresh parmesan cheese and more basil.

Toss together before serving.