Bring a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook according to package instructions, aiming for al dente, about 1-2 minutes shy of the recommended time.

In a heavy-bottomed skillet, heat olive oil over medium heat until shimmering. Add chopped asparagus and sliced bell peppers; sauté for 3-4 minutes until tender-crisp.

Toss in peas and cook for an additional minute, stirring frequently, until they are bright green.

Lower heat to medium-low, pour in the cream, stirring gently. Add lemon zest, salt, and cracked pepper, allowing the sauce to simmer.

Carefully toss the drained pasta into the skillet with the sauce and sautéed veggies, stirring to coat everything evenly.

Serve immediately, garnishing with fresh herbs and an extra twist of lemon zest.