Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of fettuccine, stirring to prevent sticking. Cook the pasta for about 8-10 minutes, or until al dente. Before draining, reserve ½ cup of the pasta water. Drain your pasta and set it aside while you prepare the sauce and vegetables.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once the oil is shimmering, add 1 bunch of trimmed and chopped asparagus, along with 1 cup of snap peas and 1 small sliced zucchini. Sauté the vegetables for about 3-5 minutes until they are tender-crisp, stirring occasionally.

Stir in 3 cloves of minced garlic, 1 cup of halved cherry tomatoes, 1 cup of baby spinach, and 1 cup of frozen peas into the skillet with the sautéed vegetables. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the tomatoes to soften. Season the mixture with salt and pepper to taste, then transfer the sautéed vegetables to a plate while you create the creamy sauce.

In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1 tablespoon of all-purpose flour until it turns golden brown, about 1-2 minutes. Gradually pour in ½ cup of heavy whipping cream and ¾ cup of milk, whisking continuously until the sauce thickens, which should take about 3-5 minutes. Remove from heat and stir in ½ cup of grated Parmesan cheese, 1 tablespoon of lemon zest, and 3 tablespoons of minced fresh basil.

Add the cooked fettuccine and the sautéed vegetables back into the skillet with the creamy sauce. Gently toss everything together until the pasta and vegetables are well coated in the rich sauce. If the mixture seems too thick, gradually add some reserved pasta water until you reach the desired consistency.

Before serving, taste your Spring Pasta Primavera and adjust the seasoning as needed by adding more salt, pepper, or more Parmesan cheese. Serve immediately, garnished with extra Parmesan and fresh basil.