Veggie Linguine in a Light Parm Sauce

I just made this up. It's to die for.
2 tbsp butter
6 mushrooms chopped
10-12 cherry or grape tomatoes, halved
1/2-3/4 c frozen chopped spinach
1 tsp minced garlic
1/4 c pine nuts
fresh chopped basil
A few artichoke hearts, chopped
1 scallion, whites only, chopped
White wine
1/2 lemon, juiced
3/4 c heavy cream
1 c grated parm
A box of wheat linguine

Boil linguine to AL dent
melt butter in deep frying pan
Add onions first, cook a minute or two, then add garlic and mushrooms, cook another minute, then add spinach, basil, tomatoes, pine nuts, artichokes lemon juice.
Salt and pepper.
When all that looks softened to your preference, add wine and lemon juice. When that has simmered a couple minutes, add heavy cream and simmer until it starts to thicken.
When sauce has thickened, toss in cooked pasta and parm with tongs and gently toss until the cheese starts to melt and incorporate with the sauce. Serve hot.