1-Cook 12 ounces of medium pasta al dente according to package directions. Drain but reserve some pasta water for later. Do not rinse the pasta to keep starches for sauce coating.

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

3-Add 1 cup sliced zucchini, ½ cup chopped asparagus (trimmed and cut into thirds), and ½ cup diced bell pepper. Cook for 1 minute.

4-Stir in 1 cup broth and simmer 2 to 3 minutes until vegetables are tender-crisp. Cut veggies evenly for uniform cooking.

5-Add 1 cup heavy whipping cream or half-and-half, ½ cup petite peas, and ⅔ cup grape or cherry tomatoes. Simmer another 2 to 3 minutes.

6-Mix 1 ½ tablespoons cornstarch with 1 tablespoon broth or water to make a slurry. Whisk into sauce to thicken.

7-Stir in ½ cup shredded Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Use reserved pasta water if needed for consistency.

8-Serve immediately, hot and creamy.