1-First Step (Preparation/Mise en Place): Wash and chop vegetables: slice 1 cup zucchini, trim and cut 1/2 cup asparagus into thirds, dice 1/2 cup bell pepper, halve 2/3 cup tomatoes if large. Measure 12 ounces pasta. Boil water in a large pot. Takes 10 minutes. For low-fat, prep extra veggies.

2-Second Step (Cook Pasta): Boil salted water, add pasta, cook al dente per package (about 8-10 minutes). Drain but reserve 1/2 cup pasta water. Do not rinse. Set aside. Gluten-free pasta may cook faster, check at 7 minutes.

3-Third Step (Sauté Aromatics and Vegetables): Heat large skillet over medium. Melt 3 tablespoons butter. Add 1 teaspoon minced garlic, cook 1 minute until fragrant. Add zucchini, asparagus, bell pepper. Cook 1 minute. Medium heat keeps veggies tender-crisp.

4-Fourth Step (Create the Creamy Sauce): Pour in 1 cup broth, bring to simmer (medium-high briefly). Cook 2-3 minutes until veggies soften slightly. Stir in 1 cup heavy whipping cream, 1/2 cup petite peas, 1/2 cup snow peas, 2/3 cup tomatoes. Simmer 2-3 minutes on medium-low (gentle simmer around 180-200°F). For vegan, use plant cream.

5-Fifth Step (Combine Pasta and Sauce): Mix 1 1/2 tablespoons cornstarch with 1 tablespoon broth or water for slurry. Whisk into pan until thickens, 1 minute. Stir in 1/2 cup Parmesan off heat. Add cooked pasta, toss. Use reserved pasta water to loosen if needed. Season with salt and pepper.

6-Sixth Step (Add Proteins or Finishing Vegetables): For chicken or shrimp, sauté first in step 3 (chicken 4-5 minutes, shrimp 2 minutes). Tofu: press firm tofu, cube, sear 3 minutes. Warm through without overcooking. Keeps vegetarian pasta balanced.

7-Final Step (Finishing Touches and Serving): Taste, adjust seasoning. Serve immediately in bowls. Garnish with extra Parmesan or herbs. Pairs great with salad.