Bring a large pot of water to a boil and cook pasta al dente according to the package directions. Once cooked, drain, and set aside.

As the pasta cooks, warm olive oil in a large skillet over medium heat. Add the zucchini, squash, shallot, and asparagus. Cook under crisp-tender, you don't want the veggies to be completely softened, just cooked down so they still have a nice texture.

Add the garlic, tomatoes, peas, lemon zest, lemon juice, Italian seasoning, salt, pepper, and red pepper flakes. Continue to cook for another few minutes.

Pour in the vegetable broth and coconut milk, bring to a simmer, then turn off the heat. Stir in the cooked pasta and toss to combine. Serve immediately.