Combine the vegetable broth, linguine, matchstick carrots, grape tomatoes, asparagus spears, lemon zest, salt, black pepper, Italian Seasoning, dried basil, dried parsley and smashed garlic cloves in a big stock pot stir and cover bring to a boil and reduce to medium. Cook for 10 minutes.

In a small bowl, combine milk and cornstarch and create a slurry. Place to the side.

Once the pasta is almost done cooking and the 10 minutes are up, add in the spinach, peas, and zucchini. Mix well then add milk mixture and cheese. Mix again, turn the heat off from the stove, and place lid on pot. Let the pasta sit for 5 minutes. Stir in the parmesan cheese and begin to divide among plates.