Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until just al dente — it should have a slight bite since it will finish cooking in the pan. Before draining, scoop out at least 1 cup of pasta cooking water and set aside. Drain the pasta and set aside.

Heat 2 tablespoons of olive oil in a large wide skillet or sauté pan over high heat until shimmering and just starting to smoke. Add the zucchini and yellow squash in a single layer — do not crowd the pan. Cook undisturbed for 2 minutes until golden on the bottom, then toss and cook 1 more minute. Season with salt and pepper and transfer to a plate.

Add another tablespoon of olive oil to the same pan. Add the asparagus and red bell pepper. Cook over high heat for 2 to 3 minutes, tossing occasionally, until the asparagus is bright green and the pepper has softened slightly and taken on some color. Season with salt and pepper and transfer to the plate with the zucchini.

Reduce heat to medium. Add the remaining tablespoon of olive oil and the sliced red onion. Cook for 2 minutes until softened. Add the sliced garlic and red pepper flakes (if using) and cook, stirring constantly, for 60 seconds until the garlic is golden and fragrant — watch it carefully so it doesn't burn.

Pour the white wine into the pan and let it bubble and reduce for about 2 minutes, scraping up any golden bits from the bottom of the pan. Add 1/2 cup of the reserved pasta water and bring to a gentle simmer.

Add the cherry tomatoes and peas to the pan. Cook for 2 minutes until the tomatoes just start to blister and release their juices. Return all the seared vegetables to the pan and toss to combine.

Add the drained pasta directly to the skillet. Toss everything together over medium-low heat, adding pasta water a splash at a time as needed, until the sauce is silky and coats every strand of pasta. This should take about 1 to 2 minutes.

Remove from heat. Add the freshly grated Parmesan and lemon zest and toss vigorously until the cheese melts into the sauce. Taste and adjust salt and pepper as needed.

Divide among warmed bowls. Scatter the torn fresh basil over the top, add a generous drizzle of good extra-virgin olive oil, and finish with extra Parmesan. Serve immediately.