Step 1 Remove the woody stems from the asparagus and cut into 3cm pieces on an angle. Cut the zucchinis into 3cm thick rounds, and pick the basil leaves from the stem and set aside. Step 2 In a large frypan over medium heat, add the olive oil and fry the zucchini slices for 2-3 minutes or until golden brown. Turn down the heat to low and add the salt, pepper, and chilli flakes, if using. Zest the lemon into the pan, then squeeze in the juice of half the lemon and mix well. Cover with a lid and cook for 15 minutes until the zucchinis start to fall apart. Step 3 While the zucchinis are cooking, bring a large pot of salted water to the boil. Add the spaghetti and cook to packet instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and asparagus pieces. When the peas and asparagus are bright green and tender, reserve 1/4 cup of the pasta water, then drain the pasta and vegetables into a large colander. Step 4 Add the drained pasta, peas, and asparagus to the zucchini pan, with the 1/4 cup of pasta water and cook gently for a few minutes, until the pasta water thickens slightly. Squeeze in the other half of the lemon, add the basil leaves and stir. Taste and season with more salt and pepper, if needed. Step 5 Turn off the heat, top with freshly grated Parmesan cheese and plenty of cracked pepper and serve.
