In a large stock pot, add 4 cups vegetable broth,9 ounces linguine, 1 sliced onion, 1 pound broccoli, 1 ½ pounds asparagus, 4 ounces mushrooms, 4 garlic, ¼ teaspoon red pepper flakes, 1 teaspoon salt and ½ teaspoon pepper. Add the 2 Tablespoons olive oil, drizzled over top to prevent linguine from sticking. Set pot to high heat and let broth come to a boil.
Once pot starts to boil, give everything a good stir, turn heat to medium and cover. Stir at about the 3 minute mark and then again at the end of the 7 minutes.
Add ¾ cup peas, ½ cup basil, ¼ cup heavy whipping cream, ¼ cup Parmesan and lemon zest. Continue cooking another 1-2 minutes at a simmer until the pasta and vegetables are tender.
Remove from heat and let sit for a couple of minutes. The sauce will continue to thicken during this time.
Taste and add additional salt, pepper or red pepper flakes. Divide into serving bowls, top with the sun-dried tomatoes, drizzle with oil from the tomatoes and serve with additional Parmesan cheese.