Linguine with Spring Vegetables

This recipe comes from Martha Stewart's website. Since it's Spring, I'm looking for dinner options that are lighter. I can't wait for all of us to see how this turns out. Happy Eating!

Prep: 20 minutesTotal: 20 minutes
Ingredients
Serves 4
Coarse salt and ground pepper
3/4 pound linguine
1/2 1b asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
2 garlic cloves, minced
1/2 cup heavy cream (or non-dairy alternative or optional)
1 tablespoon butter, cut into pieces (or olive oil)
2 tablespoons fresh tarragon leaves

Directions
In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.