Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Drop the 12 oz dry penne or fusilli and cook until 2 minutes shy of the package instructions.

While the pasta boils, heat 3 tbsp extra virgin olive oil in your large skillet over medium high heat. Add the yellow bell pepper and zucchini, cooking for 3 minutes until the edges show a light golden sear.

Toss in the 4 cloves thinly sliced garlic and 1/2 tsp red pepper flakes. Stir constantly for 1 minute until the garlic is fragrant and translucent but not brown.

Add the 225g asparagus and 150g snap peas to the skillet. Sauté for 2-3 minutes until the asparagus turns a vibrant, electric green.

Before draining the pasta, carefully dip a measuring cup into the pot and reserve 1/2 cup starchy pasta water. Drain the rest of the pasta.

Add the drained pasta and the 1/2 cup pasta water to the skillet with the vegetables. Toss vigorously over medium heat until the liquid reduces and coats the noodles.

Fold in the 60g fresh baby spinach. Stir for 30 seconds until the leaves just begin to wilt.

Turn off the heat. Add the 50g Parmigiano Reggiano, the lemon zest, and lemon juice. Toss well until the cheese melts into a velvety glaze.

Top with the 1/4 cup fresh basil. Serve immediately while the colors are at their peak.