Cook the pasta

Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.

Brown the mushrooms

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and half of the salt. Let them cook without stirring for about 3–5 minutes until they become golden brown.

Cook the vegetables

Reduce the heat to medium. Add asparagus pieces, sliced red bell peppers, remaining salt, and 2 tablespoons of water. Cook while stirring occasionally for about 5 minutes until the vegetables are bright and crisp-tender. Remove them from the skillet and set aside.

Prepare the sauce

In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30–60 seconds until fragrant. Pour in the half-and-half and allow it to simmer gently for 3–4 minutes until slightly thickened.

Add cheese and seasonings

Reduce heat to low and stir in Parmesan cheese until melted. Add oregano, thyme, red pepper flakes, lemon juice, and lemon zest. Season with salt and black pepper according to taste.

Combine everything

Add the cooked pasta and vegetables back to the skillet. Toss everything together until well coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Serve

Transfer the pasta to serving plates. Garnish with fresh basil and extra Parmesan cheese if desired. Serve immediately.