Bring a pot of water to a boil for the pasta. Once boiling, add salt and pasta.
Heat EVOO, about 4 turns of the pan, over medium heat. Finely chop or thinly slice Fresno and add it to oil. Grate garlic with a handheld grater into oil and stir. Finely chop or fine dice zucchini and add to the pan. Peel and fine chop carrot, seed and fine chop pepper, chop whites of onions; adding each vegetable to the pan as you work. Stir and season the vegetables with salt and pepper, and raise heat a bit. Cook 5 minutes, stir in tomatoes, basil, greens of scallions, bring to a bubble, reduce heat and simmer 5-6 minutes more as pasta cooks.