Fill a large pot with water and add a generous pinch of salt. Bring to a boil over high heat, about 8–10 minutes. You'll know it's ready when you see large rolling bubbles across the entire surface.

Once boiling, add 1 pound fresh pasta and stir immediately to prevent sticking. Cook for 8–10 minutes (or according to package directions), stirring occasionally. The pasta should be tender but still slightly firm to bite (al dente). Reserve 1 cup of the starchy pasta cooking water before draining. Set the cooked pasta aside in a colander.

While the pasta cooks, measure out 1/4 cup extra virgin olive oil into a large skillet (12-inch or bigger). Place the skillet over medium heat for about 1 minute until the oil is warm and moves easily when you tilt the pan.

Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes directly to the warm oil. Stir constantly for 30–45 seconds until the garlic becomes fragrant (smells pungent and slightly nutty). Do not let it brown or it will taste bitter. Checkpoint: The garlic should be light golden and smell wonderful, not dark brown.

Add 2 cups sliced zucchini and 1 red bell pepper (cut into strips) to the skillet. Stir well to coat with the garlic oil. Cook over medium heat for 3–4 minutes, stirring every minute, until the vegetables soften slightly and edges are just beginning to caramelize. They should still have slight firmness when poked with a fork.

Add 1.5 cups fresh asparagus (cut into 2-inch pieces) and 1 cup fresh peas to the skillet. Stir to combine. Cook for another 3 minutes over medium heat, stirring occasionally, until the asparagus turns bright green and is just tender but still slightly crisp. Checkpoint: The vegetables should be colorful, slightly soft, but not mushy.

Stir in 1.5 cups halved cherry tomatoes, 1 teaspoon lemon zest, and 2 tablespoons fresh lemon juice. Pour in 1/4 cup vegetable or chicken broth. Stir everything together and cook for 1–2 minutes over medium heat until the liquid combines and the tomatoes just begin to soften around the edges but still hold their shape.

Add the cooked pasta to the skillet with the vegetables, tossing gently with two wooden spoons or pasta forks for 1–2 minutes until everything is evenly combined and the pasta is coated with the light oil. If the mixture looks dry, add reserved pasta water 2 tablespoons at a time, stirring and checking after each addition. The final dish should look moist and silky, not wet or soupy.

Turn off the heat. Immediately add 1/3 cup fresh basil (roughly chopped) and 2 tablespoons fresh parsley, stirring gently to distribute. Taste a small bite of pasta and season with salt and black pepper to your preference, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.

Divide the pasta primavera into individual serving bowls or plates right away (within 2 minutes). Top each serving with about 1 tablespoon grated Parmesan cheese and a small handful of lightly toasted pine nuts if desired. Serve immediately while warm.