Preparation
First, prepare all of your ingredients so you can easily add them as you go. Then, pour olive oil into a deep pan on low to medium heat. Add the diced onions and sauté until translucent and lightly caramelised, about five minutes. Incorporate the minced garlic and continue sautéing until fragrant. Set a separate pot of lightly salted water to boil.
In the frying pan with the onions and garlic, toss in the zucchini and asparagus, and sauté for another five to ten minutes until softened. At this stage, add the salt and pepper to taste, keeping in mind that the pecorino you add later will increase the dish's saltiness.
Boil the pasta until al dente. While the pasta is boiling, add the green peas, shredded carrots, and cherry tomatoes and mix with the rest of the vegetables, sautéing until the peas and tomatoes soften. When the Pasta is al dente, ladle a bit of pasta water into the sauce to help the cheese melt. Sprinkle the cheese evenly on top. Drain the pasta water and add the pasta to the pan with the veggies, tossing together. Sprinkle the lemon zest on top and mix to incorporate evenly into the dish.