Bring a large pot of salted water to a rolling boil. Add the fettuccine or linguine and cook according to package instructions until al dente, typically 8–10 minutes. Reserve about 1 cup of pasta water, then drain the pasta.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the chopped asparagus to the skillet and sauté for 3–4 minutes until bright green. Then, toss in the snap peas and continue cooking for another 2 minutes.

Gently fold in the cherry tomatoes and cook for an additional 2 minutes until they begin to soften.

Lower the heat and stir in heavy cream, along with fresh lemon juice and zest. Mix well and let it simmer for 2–3 minutes until it thickens slightly.

Incorporate the drained pasta into the skillet, tossing it with the sauce and vegetables for about 1–2 minutes, adding reserved pasta water if needed.

Divide the dish among warm plates and garnish with extra lemon zest and Parmesan cheese. Serve immediately.