Prep your veggies and set them up like a tiny veggie orchestra. Spiralize the zucchinis, halve the tomatoes, slice the pepper, and trim the snap peas. Quick wash, quick chop, quick nap—okay, not the nap, but you get it.

Heat olive oil in a large skillet over medium heat. Add garlic and a pinch of red pepper flakes if you’re feeling bold. Sauté for about 30 seconds until fragrant, not burnt popcorn.

Throw in the peppers and snap peas. Sauté 2–3 minutes until they’re vibrant and just-tender. You want a little snap, not mush city.

Add the cherry tomatoes and lemon juice. Cook for another 1–2 minutes to get a touch of blistered sweetness from the tomatoes.

Slide in the zucchini noodles. Toss quickly with tongs to warm through—about 1–2 minutes. You don’t want the noodles to go soggy; they cook fast.

Remove from heat. Stir in fresh basil and parsley. Taste, season with salt and pepper, and finish with a squeeze more lemon if you like a brighter zing.