Bring salted water to a boil, blanch tougher vegetables (asparagus, carrots) for 2-3 minutes, then add quicker-cooking vegetables (peas, snap peas) for 1 minute.

Drain the blanched vegetables and immediately plunge them into an ice bath, then drain thoroughly.

In the same pot of boiling water, cook tortellini according to package directions until al dente, then drain and reserve about 1/2 cup of pasta water.

Heat olive oil in a large skillet over medium heat, then sauté minced garlic for 1 minute until fragrant.

Pour in vegetable broth and bring to a simmer; if using, stir in heavy cream and warm it through.

Add the cooked tortellini and blanched vegetables to the skillet and toss gently to combine.

Stir in grated Parmesan cheese, chopped fresh parsley, and lemon zest; add reserved pasta water if needed for desired consistency, then season with salt and pepper.

Divide among plates and serve immediately with extra Parmesan cheese on top.