Spring Vegetable Spaghetti with Asparagus Peas and Zucchini

Name: Spring Vegetable Spaghetti with Asparagus Peas and Zucchini
Ingredients: 8 oz uncooked spaghetti (I used brown rice spaghetti); 1 Tbsp butter; 1 Tbsp olive oil (plus more for drizzling over the pastа); 1 shallot (finely chopped); 2 garlic cloves (finely chopped or pressed); 1 lb Asparagus; 1 cup green peas (fresh or frozen); ½ cup white wine; the zest from one lemon (only the yellow part); 1 cup freshly grated Parmesan cheese; 1 medium sized zucchini; 3 Tbsp chopped fresh dill; salt and pepper to taste