Bring a large pot of salted water to a boil using about 1 tablespoon of salt per 4 quarts of water.

Add pasta to boiling water and cook according to package instructions, usually 9-11 minutes for al dente. Stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Add asparagus and sugar snap peas. Sauté for 3-4 minutes until bright green and crisp-tender.

Stir in sliced yellow bell pepper and cherry tomatoes. Cook for another 2-3 minutes until tomatoes soften slightly but still hold shape.

Add lemon zest, lemon juice, red pepper flakes, salt, and pepper. Stir to combine and let flavors meld for about 1 minute.

Drain the pasta and add it directly to the skillet with vegetables. Toss gently, adding reserved pasta water a little at a time to loosen and help the sauce cling to the noodles.

Remove from heat and fold in chopped fresh basil and grated Parmesan cheese. Toss lightly until cheese melts and everything is coated evenly.

Adjust seasoning to taste. Add more lemon juice or pepper flakes if desired. Serve immediately while warm.