Make sure you have enough al dente cooked short cut pasta to serve four. You should rinse it with cold water once boiled, in order to stop the cooking, then allow it to cool down while you work on the rest of the prep.

Cut the vegetables in small pieces, mince the garlic.

In a small skillet add 1 tablespoon of the olive oil, the cherry tomatoes (you can slice some or all in half), a pinch of salt and pepper and a few basil leaves; set them aside.

(If using) Make the Primavera sauce - combine the heavy cream and grated Parmesan and mix well.

1. Heat a large, deep (preferably non-stick) pan over medium heat. Add the remaining 2 tablespoon olive oil and sauté the minced garlic until fragrant (40-50 seconds).

2. Add the asparagus tips, zucchini, and bell pepper, season with salt and pepper to taste and sauté for 3-5 minutes. Deglaze with the white wine or water and wait until it evaporates, then remove the veggies from the pan.

3. In the same pan melt all the butter. Add the cooked, drained pasta, stir to coat all noodles (if necessary, add a bit more butter). Pan fry for a couple of minutes, stirring frequently to expose all sides of the noodles, until they begin to take on a golden color.

4. While the pasta is enjoying the butter, on a smaller heating element (over medium-high) place the skillet with the tomatoes. As soon as they begin to blister and their skins burst, remove them from the heat.

5. Pour the Primavera sauce over the pasta and stir gently to coat all noodles. (Skip this step if not using).

5. Add the veggies to the pasta, fold in gently. Scatter the cherry tomatoes along with the skillet juices over the pasta. Remove from heat. Garnish with a couple of fresh basil leaves and grated Parmesan and serve immediately.