Contributed Recipe: Pasta Primavera w/Shrimp and Basil

This recipe was forwarded to me by Lady Brandenburg awhile back. I was cleaning out the "food" folder on the 'puter and thought it would be a good one to share....minus the broccoli for me!

Pasta Primavera w/Shrimp and Basil
8 oz uncooked angel hair pasta
1 cup broccoli, florets
2 tsp olive oil
12 oz shrimp, raw, peeled and deveined
1 small sweet red pepper, cut into thin strips
1 small yellow pepper, cut into thin strips
1 small orange pepper, cut into thin strips
4 oz green snap beans, trimmed and cut in half
4 oz asparagus, cut into 1-inch pieces
4 oz sugar snap peas, trimmed
2 tsp minced garlic
1/4 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
2 cups grape tomatoes, cut in half
2 cups basil, fresh, cut into thin strips
3/4 oz Parmesan cheese, freshly grated (about 1/4 cup)
2 tsp lemon zest

Bring a large pot of lightly salted water to a boil and cook pasta. Add broccoli to pot about 1 minute before pasta will be done. Remove from heat and reserve 3/4 cup of the cooking water; drain pasta and broccoli in a colander. Heat 2 teaspoons of oil in a 12-inch skillet over medium-high heat. Sauté shrimp until just cooked through, about 2 to 3 minutes; transfer to a plate. Heat the remaining oil in same skillet. Add peppers, green beans, asparagus, peas, garlic, salt and pepper. Sauté until tender-crisp, about 4 to 5 minutes. Stir in reserved cooking water, tomatoes and shrimp; heat through, about 1 to 2 minutes. Return pasta and broccoli to pot. Add shrimp and vegetables, cheese and zest and basil; toss to mix and coat well. Serve immediately.