In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and cook for another 1-2 minutes until fragrant.

Add halved cherry tomatoes and red pepper flakes, cooking for 4-5 minutes while smashing tomatoes to release juices.

Fold in the rinsed butter beans and warm for 2-3 minutes.

Pour in the vegetable broth, stir to combine, and bring to a gentle simmer for about 5 minutes.

Reduce heat to low and stir in heavy cream and grated Parmesan cheese, cooking for another 3-4 minutes until thickened.

Adjust seasoning with salt and pepper; add extra broth if sauce is too thick.

Remove from heat, stir in chopped basil, parsley, and lemon zest and juice.

Serve warm, topped with extra Parmesan and herbs, pairing with crusty bread if desired.