Start by bringing a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the tagliatelle and cook according to the package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until they are translucent and fragrant, being careful not to let the garlic brown.

Stir in the quartered artichoke hearts, asparagus, peas, and zucchini. Cook for an additional 5-7 minutes, stirring occasionally until the veggies begin to soften but still retain some crunch.

Pour in the vegetable broth, and add the lemon juice. Stir well, and let the mixture simmer for about 5 minutes. This helps the flavors meld. Season with salt and pepper to taste.

Add the cooked tagliatelle to the skillet, tossing to combine the pasta with the veggie mixture. If the sauce is too thick, gradually add some of the reserved pasta cooking water until you reach the desired consistency.

If you’re using Parmesan cheese, sprinkle it over the top and toss lightly to mix it in. Adjust seasoning with more salt and pepper if needed.

Plate the tagliatelle and garnish with fresh basil leaves for an aromatic touch. Enjoy it hot and savor the delightful flavors of spring!