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1Boil the pasta
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
2Cook the vegetables
Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
3Bring everything together
Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and thyme, if using.
4Season and serve
Season to taste, garnish with more basil, and serve.
