Bring a large pot of salted water to a boil. Add 12 oz of fettuccine or linguine and cook according to package instructions until al dente. Once done, reserve 1 cup of pasta water and drain the rest.

While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add snap peas and asparagus, cook until tender-crisp.

Add baby spinach and optional cherry tomatoes, cook until spinach wilts. Season with salt and pepper, set aside.

In the same skillet, melt unsalted butter, add minced garlic and sauté until fragrant.

Pour in heavy cream, let simmer to thicken slightly, then stir in Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning.

Return vegetables to the skillet, add drained pasta, and toss to combine.

Remove from heat, stir in fresh basil or parsley, and serve immediately.