Bring a large pot of water (about 6 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 8 oz angel hair pasta and cook uncovered according to package directions for al dente (about 3-4 minutes). Stir gently to prevent sticking. Reserve 1 cup of the starchy cooking water before draining, then drain the pasta and set aside.

Vegetables & Aromatics

Prep and heat pan

While the pasta cooks, thinly slice the garlic and onion, julienne the pepper, halve cherry tomatoes, cut zucchini into half-moons, and chiffonade the basil. Heat a large skillet over medium-high heat. Add 3 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter; when the butter melts and begins to shimmer, proceed.

Sauté aromatics

Add the sliced onion to the hot pan and sauté for 2-3 minutes until translucent. Add the garlic and red pepper flakes and sauté 30-45 seconds more until fragrant, stirring to avoid burning.

Cook firmer vegetables

Add the bell pepper and zucchini to the pan. Sauté for 3-4 minutes until they begin to soften and develop light browning. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while cooking to draw out moisture and flavor.

Add tomatoes and greens

Stir in the halved cherry tomatoes and cook 1-2 minutes until they start to blister. Add the baby spinach or arugula in batches, stirring until wilted (about 1 minute). Remove the pan from the heat briefly.

Combine & Finish

Toss pasta with vegetables

Return the skillet to low heat. Add the drained angel hair pasta to the pan with the vegetables. Pour in 1/2 cup of the reserved pasta water and 1 tablespoon fresh lemon juice. Toss gently with tongs to combine, adding more reserved pasta water a tablespoon at a time if the pasta seems dry, until a light glossy sauce clings to the noodles (about 1-2 minutes).

Add cheese and season

Sprinkle 3/4 cup freshly grated asiago cheese over the pasta and vegetables, then gently toss until the cheese melts into the sauce and coats the strands. Stir in 1/2 teaspoon lemon zest, 1 teaspoon extra virgin olive oil (optional) and adjust seasoning with remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper to taste.

Finish with herbs

Remove from heat. Stir in the chiffonaded basil leaves. Taste and add more lemon juice or salt if needed. Serve immediately, garnishing with additional grated asiago and a light drizzle of olive oil if desired.