30 Minute Skillet Pasta Primavera



2 tablespoons extra virgin olive oil
8 ounces mushrooms, stems removed and sliced
½ lb. asparagus, tough stems removed, cut into 1" pieces on the bias
1 large leek, dark green tops removed, washed, halved, and sliced into half moons*
1 cup fresh or frozen peas, thawed if frozen
3 cloves garlic, minced
4 cups low sodium chicken or vegetable stock
8 ounces dried pasta (I used orrechiette)
3 tablespoons heavy cream
2 tablespoons fresh lemon juice
¼ cup freshly grated parmesan cheese
1 tablespoon lemon zest
chopped parsley for garnish, optional
salt and pepper, to taste
zest from 1 lemon