¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucchini, diced
Salt, to taste
Pepper, to taste
Juice of 1 lemon
1 cup cherry tomatoes, halved
16 ounces vegan linguine, cooked

Heat oil in a skillet. Add garlic and onions, and cook until softened.
Add asparagus, broccoli, zucchini, salt, and pepper, and cook until softened.
Add lemon juice and cherry tomatoes, and bring mixture to a boil. Simmer until veggies are fully softened.
Add linguine, and stir until fully combined.