Meanwhile, remove skin from yellow zucchinis and discard. Peel long even strips off of zucchini using a vegetable peeler, turning evenly until spongy centre is reached.
In a large straight sided sauté pan set over medium heat, add cherry tomatoes, olive oil and garlic. Cook tomatoes just until they begin to burst and release their juices.
Add spaghetti to boiling water and cook according to package directions.
While pasta is cooking, add peas and asparagus to sauté pan. Stir gently for approximately 3 minutes until just tender. Add zucchini shavings; continue to gently cook for no longer than 3 minutes.
Strain pasta and add to sauté pan along with basil, lemon juice, lemon zest, parsley, mint, and grated Parmigiano-Reggiano cheese. Gently stir pasta to evenly coat noodles. Adjust seasoning with salt and freshly ground pepper, if desired.
Plate spaghetti and drop a few spoonfuls of ricotta cheese over top. Garnish with a few leaves of fresh herbs, olive oil and fresh ground pepper.
Per Serving: 503 calories, 27 g protein, 25 g fat (8 g saturated fat), 49 g carbs, 12 g fibre, 39 mg cholesterol, 341 mg sodium