In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the asparagus, broccoli, sliced mushrooms, and zucchini, sautéing for 3–5 minutes until they are just tender and vibrant in color.

Lower the heat slightly and add minced garlic, cherry tomatoes, baby spinach, and frozen peas to the skillet. Continue cooking for another 2–3 minutes until the spinach wilts and the cherry tomatoes burst slightly. Season with salt and pepper, then set aside.

Bring a large pot of salted water to a rolling boil. Add the dry fettuccine pasta and cook according to package instructions, about 8–10 minutes until al dente. Reserve about ¾ cup of the pasta cooking water; drain the pasta.

In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking until golden, about 1–2 minutes. Gradually pour in 1 cup of heavy whipping cream and ½ cup of milk, stirring until the sauce thickens, about 3–4 minutes.

Once thickened, remove from heat and whisk in ¾ cup of grated Parmesan cheese, 1 tablespoon of lemon zest, and ¼ cup of minced basil. Stir until the cheese is melted and incorporated.

Gently fold the cooked fettuccine and sautéed vegetables back into the sauce, adding reserved pasta water as needed to achieve desired consistency.