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Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
Add the zucchini, squash, bell pepper, and asparagus to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.
Stir in the peas and cherry tomatoes and cook for an additional 2-3 minutes.
Lower the heat and pour in the heavy cream. Let it simmer for 2 minutes.
Add the cooked pasta to the skillet and toss to combine. Sprinkle with Parmesan cheese, season with salt and pepper, and garnish with fresh basil.
Serve immediately.