1-Cook the pasta: Boil 12 ounces medium pasta in salted water until al dente, about 8-10 minutes. Drain but reserve some pasta water, and set aside. Do not rinse to keep starch for sauce.

2-Sauté aromatics: Melt 3 tablespoons butter in a large skillet over medium heat. Add 1 teaspoon minced garlic and cook until fragrant, about 30 seconds.

3-Add first veggies: Stir in 1 cup sliced zucchini, ½ cup chopped asparagus (cut into thirds), and ½ cup diced bell pepper. Cook for about 1 minute.

4-Simmer with broth: Pour in 1 cup chicken or vegetable broth. Simmer 2-3 minutes until vegetables are tender-crisp.

5-Incorporate cream and more veggies: Stir in 1 cup heavy whipping cream (or half-and-half), ½ cup petite peas, and ⅔ cup grape or cherry tomatoes. Simmer another 2-3 minutes.

6-Thicken the sauce: Mix 1½ tablespoons cornstarch with 1 tablespoon broth or water to make a slurry. Whisk into the skillet until thickened.

7-Combine everything: Add ½ cup shredded Parmesan cheese and the cooked pasta. Stir gently to coat. Use reserved pasta water if needed to adjust consistency.

8-Season and serve: Add salt and pepper to taste. Serve immediately, garnished with fresh herbs if desired.