Prep Vegetables: Wash and prepare the fresh vegetables. Mince garlic, slice red onion, halve cherry tomatoes, cut zucchini and yellow squash into half-moons, and trim asparagus. Zest and juice lemon.

Boil Pasta: Bring water to a boil in a large pot, add salt, and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced onion, sautéing for 3-4 minutes until softened.

Sauté Vegetables: Add cherry tomatoes, zucchini, yellow squash, asparagus, and bell pepper to the skillet, sprinkle in red pepper flakes. Sauté for 5-7 minutes until tender-crisp.

Finishing Touches: Add frozen sweet peas and corn in the last minute of cooking. Combine with drained pasta, reserved pasta water, and heavy cream. Toss until creamy.

Add Cheese & Herbs: Remove from heat, fold in Parmesan, basil, and parsley. Drizzle in lemon juice and zest, season with salt and pepper.

Serve: Divide into bowls, top with additional Parmesan and lemon juice if desired. Serve warm.