Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Add the asparagus, zucchini, and bell pepper. Cook for about 5 minutes until they start to soften.

Stir in the peas and cherry tomatoes, cooking for an additional 3-4 minutes until heated through.

Add the cooked pasta to the skillet with the vegetables. Pour in the lemon juice, lemon zest, salt, and pepper. Toss to combine.

Serve in a large bowl, garnished with fresh basil and grated parmesan cheese if desired.