In a large stock pot, add the vegetable broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, and salt pepper. Add the 2 tablespoons olive oil, drizzled over top to prevent linquine 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 the peas, basil, heavy whipping cream, 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.
Cook's Note: If using gluten-free noodles, do not add to the mixture until broth begins to boil since gluten-free cooks a little faster.