Ingredients:

2 Tbsp of extra virgin olive oil
1 onion peeled and diced
3 cloves of garlic minced
1/4 tsp. chili flakes
2 cup (8 oz) sliced mushrooms (mixed)
12 oz of short pasta like penne
3 cups broth or water (more is needed)
1/2 cup cream or milk
1 1/2 cup of asparagus (1 inch pieces)

​11 oz large shrimp
1 cup green peas
3 Tbsp unsalted butter
3/4 cup finely grated Parmesan cheese
   (more for serving)
Zest of one lemon (slice rest and garnish)
2 cup cherry tomatoes, sliced in half
1/4 cup coarsely chopped basil or parsley

You can always choose any vegetables you prefer, I found some lovely white and purple cauliflower to add in place of asparagus, though partially cooked them before adding.

Directions:

    Heat olive oil in a large skillet or pot over medium-high heat and add the onion and mushrooms stir and cook for 2-5 minutes until softened and translucent.  Add chili flakes and garlic, and cook stirring for 1 minute.  Season with salt and pepper to taste and stir to combine.
    Add the pasta and stir in 3 cups o broth and 1/2 cup of cream or milk.  Cover and bring to a simmer.  Once boiling, uncover and cook, setting a timer for cooking pasta according to package instructions and stirring often.  (If pot starts to dry out at any point, add another 1/2 cup broth.)
    When 2-3 minutes remain on timer, stir in shrimp, peas, asparagus and butter.  cover and continue to cook for remaining minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked throught, and sauce is reduced.
    Remove from heat.  Stir in 3/4 cup Parmesan and toss to coat until it's melted into sauce.
    Toss in the lemon zest, basil and tomatoes and season with more salt and pepper, if needed.
    Divide pasta among plates.  Top with additional basil and additional Parmesan.