In a large pot, bring salted water to a rolling boil. Add your favorite pasta and cook according to package instructions, typically around 8-10 minutes for al dente. Reserve ½ cup of the starchy pasta water before draining, then drain the pasta and set aside to keep warm.

While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in chopped asparagus and cook for 3-4 minutes until tender-crisp, then add frozen peas and baby spinach, stirring until the spinach wilts down.

Lower the heat to medium-low and pour in 1 cup of heavy cream, alongside lemon zest and juice. Allow the mixture to simmer gently for about 3-4 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and combined.

Add the drained pasta to the skillet, using tongs to toss everything together. Gradually incorporate reserved pasta water to achieve your desired sauce consistency.

Plate the Creamy Spring Vegetable Pasta, finishing with a sprinkle of additional Parmesan, black pepper, and optional herbs for garnish.