Prep the zucchini noodles: Spiralize the zucchinis using a spiralizer or a julienne peeler. Lay the noodles on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry.

Blanch the asparagus and peas: Bring a small pot of salted water to a boil. Add asparagus and peas and cook for 1–2 minutes until bright and crisp-tender. Drain and set aside. This keeps the vegetables vibrant and not mushy.

Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the red onion and bell pepper. Cook for 3–4 minutes until just softened. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant.

Add tomatoes and greens: Toss in the cherry tomatoes. Cook for 1–2 minutes, just until they start to release a little juice. Add the blanched asparagus and peas. Season with a pinch of salt and pepper.

Add the zucchini noodles: Increase the heat to medium-high. Add the zoodles and lemon zest. Toss gently with tongs for 2–3 minutes. You want them tender but still with a little bite. Avoid overcooking.

Finish the sauce: Turn off the heat. Add lemon juice, Parmesan, and butter if using. Toss until the cheese melts and lightly coats the vegetables. Taste and adjust salt and pepper.

Herbs and garnish: Fold in basil and parsley. Sprinkle with toasted pine nuts for crunch and extra Parmesan if you like.

Serve immediately: Zucchini noodles release water as they sit, so plate right away. Add a final squeeze of lemon if you want more brightness.