Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add diced asparagus, broccoli florets, sliced mushrooms, and zucchini. Sauté the vegetables for about 3-5 minutes until they are tender yet still vibrant in color, stirring occasionally to ensure even cooking.

Next, add 3 minced garlic cloves, halved cherry tomatoes, packed baby spinach, and frozen peas to the skillet. Cook for an additional 2-3 minutes, stirring frequently, until the spinach wilts and the tomatoes soften. Season with salt and pepper to taste, allowing the fresh aromas to mix beautifully.

Meanwhile, bring a large pot of salted water to a boil. Add 8 ounces of dry fettuccine pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Before draining, remember to reserve ¾ cup of the pasta water to use later for the sauce.

In a separate skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour, stirring constantly for 1-2 minutes until it turns golden. Gradually pour in 1 cup of heavy whipping cream and ½ cup of milk, stirring continuously until the sauce thickens, around 3-5 minutes.

Once the sauce has thickened, stir in ½ cup of grated Parmesan cheese, the zest of one lemon, and ¼ cup of minced fresh basil. Continue to mix until the cheese is melted and the sauce is smooth. Adjust the seasoning with additional salt and pepper.

Drain the cooked fettuccine and add it to the skillet with the sautéed vegetables. Pour the creamy sauce over the pasta and toss gently to combine, adding reserved pasta water a little at a time to adjust the sauce consistency as needed.