Combine 8 ounces of your favorite short pasta, 1 cup of chopped asparagus, 1 cup of peas, 2 cups of baby spinach, and 4 cups of vegetable broth in a large non-stick skillet or medium saucepan.

Place the skillet over medium-high heat and bring the mixture to a rapid boil. Once boiling, reduce the heat to a simmer, then cover the pan.

Continue cooking until the pasta is al dente and most of the liquid has absorbed, about 10-15 minutes.

Stir in 1 cup of half-and-half (or cream) and 1 cup of freshly grated Parmesan cheese, mixing well to integrate the creamy sauce.

If the sauce appears too thin, let it simmer uncovered for a few extra minutes. If too thick, stir in a splash of broth or cream.

Just before serving, add the zest and juice of 1 lemon to the pasta.

Serve the pasta hot, garnished with additional Parmesan cheese if desired.