In a large pot, bring salted water to a boil. Add the uncooked penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
In the same large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced shallots (or green onions) and sauté for about 2-3 minutes until they become translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Next, add the finely chopped broccoli, grated carrot, and thinly sliced red pepper to the skillet. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender yet still crisp.
Stir in the cream style sweet corn and the frozen corn, continuing to cook for another 3-4 minutes until everything is heated through. Season with salt and pepper to taste.
Add the drained penne pasta to the skillet and pour in the remaining 2 tablespoons of unsalted butter. Toss everything together until the pasta is well coated. Sprinkle in the grated Parmesan cheese and fresh basil, mixing until evenly distributed.
Transfer the Vegetable Pasta to serving plates or a large bowl. If desired, sprinkle with red pepper flakes for a spicy kick. Enjoy your delicious and colorful dish!
