Prep your zucchini noodles with a spiralizer or carefully cut into long, thin noodles. (I use a mandolin to cut the zucchini in long strips, then slice those strips into noodles.)

In a large saute pan, heat the olive oil. Add the garlic and crushed red pepper flakes—stir for 1 minute, until the garlic begins to brown.

Mix in the onion, bell pepper, asparagus and broccoli. Cook for 3 minutes until broccoli begins to soften. Toss in the carrots, tomatoes and spinach. Cook for 1 more minute.

Add zoodles in the pot and stir to combine. Immediately add the ricotta and parmesan and remove from the heat. Sprinkle with the fresh basil and parsley and season with salt and pepper to taste.