In a large pot, bring well-salted water to a boil over high heat. Add your choice of pasta and cook until al dente, usually about 8-10 minutes. Reserve ½ cup of the pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2-3 cloves of minced garlic and sauté for about 30 seconds, then add chopped asparagus and cook for 3-4 minutes until crisp-tender. Add frozen peas and baby spinach, cooking until spinach wilts, about 2 minutes.

Lower the heat to medium-low and pour in 1 cup of heavy cream along with the juice of one lemon. Stir to combine, bringing to a gentle simmer. After 1-2 minutes, add ½ cup of freshly grated Parmesan cheese and lemon zest, stirring until the sauce thickens slightly.

Add the drained pasta directly into the skillet with the sauce. Toss to coat, using reserved pasta water to adjust consistency if needed.

Serve in warm bowls, garnishing with additional Parmesan, freshly cracked black pepper, and fresh herbs if desired.