Pasta Primavera: Easy Spring on a Plate! - Hello Recipes

Ingredients

• 1 pound (450g) pasta (farfalle, penne, or fusilli recommended)
• Water for boiling, generously salted
• 1 tablespoon (15 ml) olive oil
• 1 medium onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced
• 1 cup (115g) asparagus, trimmed and cut into 1-inch pieces
• 1 cup (100g) sugar snap peas, trimmed
• 1 cup (100g) broccoli florets, cut into bite-sized pieces
• 1 cup (120g) sliced carrots (about 2 medium)
• 1/2 cup (60g) shelled peas (fresh or frozen)
• 1/2 cup (50g) halved cherry tomatoes
• Salt and freshly ground black pepper, to taste
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) vegetable broth
• 1/4 cup (25g) grated Parmesan cheese, plus more for serving
• 2 tablespoons (30g) unsalted butter
• 1 lemon, zested and juiced