Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of the pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Toss in the asparagus, bell peppers, and cherry tomatoes into the skillet. Sauté for 5-7 minutes until the vegetables are tender yet vibrant.

Stir in the frozen peas and cook for an additional 2-3 minutes. Then, add the chopped basil and parsley, mixing well to combine.

Carefully add the drained pasta to the skillet, tossing everything together gently. Use reserved pasta water if the mixture feels dry.

Season with salt, pepper, and red pepper flakes to taste. Stir well and cook for another minute. Serve warm, garnished with Parmesan or nutritional yeast.