Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine and cook according to package instructions (usually 9-11 minutes) until al dente. Reserve 1 cup (240 ml) of pasta water before draining.

While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.

Add the asparagus, bell pepper, and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are crisp-tender and bright in color. Add fresh peas last and cook for another 2 minutes. If using frozen peas, add them directly and cook until warmed through.

Lower heat to medium-low. Stir in 1 cup (240 ml) heavy cream, lemon zest, and juice of 1 large lemon. Let the sauce simmer gently for 3-4 minutes, stirring frequently, until slightly thickened. Avoid boiling.

Stir in 1/2 cup (50 g) grated Parmesan and 1 tablespoon unsalted butter until melted and smooth. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.

Add the drained pasta to the skillet and toss well to coat evenly. Cook together for 1-2 minutes so pasta absorbs the sauce flavors. Add chopped fresh basil or parsley if using, tossing gently.

Serve immediately, optionally sprinkling extra Parmesan and a few lemon zest shreds on top.