Heat a wide, deep skillet or pot over medium heat. Add 1 tablespoon olive oil and heat until shimmering.

Add 2 shallots (chopped), 4 garlic cloves (sliced thinly), and 1/4 teaspoon red chili flakes. Sauté, stirring, until the shallots soften and the garlic is fragrant, about 1–2 minutes.

Pour in 2 1/2 cups low-sodium vegetable broth. Add 2 cups quartered cherry tomatoes, 1 orange bell pepper (diced), 1 yellow bell pepper (diced), 1 cup sliced mushrooms, and 1/2 pound whole wheat linguine. Push the pasta down so it is submerged; if any pasta is exposed, add more vegetable broth until everything is covered.

Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook, stirring occasionally, until the pasta is nearly al dente, about 7–9 minutes.

Add 1 cup chopped spinach, stir, and continue to simmer until the spinach wilts and the pasta is al dente, about 2–3 more minutes.

Remove the pan from the heat. Add 1/3 cup fresh chopped basil, the zest and juice of 1/2 lemon, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/3 cup grated Parmesan cheese. Toss gently until combined and the cheese is melted into the sauce.

Taste and adjust seasoning if desired, then serve immediately.