1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400 F (200 C). On a large baking sheet, toss the zucchini and trimmed asparagus pieces with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer to ensure even roasting. The vegetables should be slightly glistening with oil.

2. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the zucchini is tender and slightly caramelized, and the asparagus is bright green and crisp-tender. You’ll know they’re ready when they have a slight char on the edges and are easily pierced with a fork.

3. Cook the Protein Pasta: While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Add the protein pasta and cook according to package directions until al dente. This usually takes about 7-10 minutes. Al dente means the pasta is firm to the bite, not mushy.

4. Prepare the Lemon Dill Dressing: While the pasta cooks and vegetables roast, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, chopped fresh dill, Dijon mustard, minced garlic, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk until well combined and emulsified. The dressing should look slightly creamy and uniform.

5. Drain the Pasta: Once the pasta is cooked, drain it thoroughly in a colander. Do not rinse the pasta, as the starch helps the dressing adhere better.

6. Combine All Ingredients: In a large mixing bowl, combine the cooked and drained pasta, the roasted zucchini, and the roasted asparagus. Pour the lemon dill dressing over the pasta and vegetables.

7. Toss and Serve: Gently toss everything together until the pasta and vegetables are evenly coated with the dressing. Serve immediately, or chill for later. If desired, sprinkle with crumbled feta cheese before serving.