1. Bring 4-6 quarts of water to a rolling boil in a large pot. While water heats, wash and thoroughly dry all vegetables. Cut vegetables into uniform, bite-sized pieces and organize by cooking time.

2. When water boils, add 2 tablespoons salt. Add pasta and cook for 2 minutes less than package directions, stirring occasionally. Before draining, reserve 2 cups of pasta water, then drain pasta (do not rinse).

3. Heat a large 12-14 inch skillet over medium-high heat. Add 2 tablespoons olive oil and let shimmer. Add broccoli florets and cook for 2 minutes without stirring to develop caramelization.

4. Add asparagus pieces and cook another 2 minutes, stirring occasionally until bright green and crisp-tender.

5. Add bell peppers, zucchini, and yellow squash. Cook for 3-4 minutes, stirring occasionally, until vegetables are tender but still have a slight crunch.

6. Push vegetables to the sides of the pan. Add remaining tablespoon of olive oil to the center, then add minced shallot and sliced garlic. Cook for 30 seconds until fragrant but not browned.

7. Add snap peas and cook for 1 minute. Add cherry tomatoes and cook just until they begin to soften and release juices, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.

8. Reduce heat to medium. Add butter and let melt, then pour in heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

9. Add the drained pasta directly to the pan with vegetables and cream. Toss everything together, adding reserved pasta water a splash at a time (start with 1/2 cup) until sauce is silky and coats pasta without pooling.

10. Remove from heat. Stir in Parmesan cheese, lemon zest, and lemon juice. Fold in fresh spinach and let it wilt from residual heat.

11. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Tear in fresh basil and sprinkle with parsley.

12. Toss one final time and serve immediately in warmed bowls. Garnish with extra Parmesan, fresh herbs, and a drizzle of olive oil.