Bring a large pot of salted water to a boil. When boiling, add the gemelli and cook until desired tenderness 8-10 minutes. Drain the pasta, but reserve 1 cup of the water and set aside.

Heat a large skillet on medium heat. Drizzle the olive oil into the pan and add the mushrooms and the asparagus. Saute for 5-8 minutes.

Next add in the shallot and zucchini. Season with salt and pepper to taste and saute for another 5-8 minutes. Add in the cherry tomatoes and continue to saute until everything is tender. Turn the heat off. Tear the fresh basil over the skillet.

Add the cooked pasta to the vegetable skillet and mix together.

Reheat the same pot the pasta cooked in on medium. Add in 3 tbsp of the butter and melt. When the butter starts to turn frothy, add in the minced garlic and brown lightly.

Add in the dried oregano, parsley, garlic powder, and cup of reserved pasta water. Stir together and bring everything to a boil, then lower heat and continue to simmer for 2-3 minutes. Pour the sauce all over the pasta and vegetable skillet.

Stir the entire skillet together so that the sauce goes evenly over everything. Finally, with the heat still off, stir in the parmesan.