Instructions

• Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about ¾ cup of the starchy pasta water. Drain the pasta and set aside.
• Step 2: While the pasta cooks, prepare the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, snap peas, zucchini, and mushrooms. Sauté for 3-5 minutes until the vegetables are tender-crisp and beginning to brown slightly at the edges.
• Step 3: Add the garlic, cherry tomatoes, spinach, and frozen peas. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are softened. Season with salt and pepper to taste. Transfer the vegetables to a plate and set aside.
• Step 4: Make the sauce. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown. Slowly drizzle in the heavy cream and milk, whisking constantly to prevent lumps. Continue whisking until the sauce is bubbly and thickened.
• Step 5: Remove the sauce from the heat. Whisk in the grated Parmesan cheese, lemon zest, and fresh basil. Season with salt and pepper to taste. The sauce should be smooth and creamy.
• Step 6: Combine everything. Add the cooked pasta and sautéed vegetables to the skillet with the sauce. Toss gently with tongs until everything is evenly coated. If the sauce seems too thick, add splashes of the reserved pasta water until it reaches your desired consistency.
• Step 7: Taste and adjust. Add more salt, pepper, or Parmesan if needed. Serve immediately, garnished with additional Parmesan and fresh basil.