Green Veggie Pasta

Trim center veins from collard greens. Roll up leaves; cut into 1/2-inch ribbons.

In a Dutch oven, cook pasta according to package directions; in last 3 minutes, add collard greens, asparagus, and peas. Reserve 1 cup cooking water, then drain.

In the empty pot, bring cream to a boil over medium heat. Reduce heat and simmer, stirring often, until slightly thickened, about 5 minutes. Stir in lemon zest and crushed red pepper, followed by the pasta and vegetables, Parmesan, and (if desired) ham. Heat through, adding some reserved cooking water to loosen as needed. Season with salt.