Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta.

Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet. Toss in asparagus, snap peas, zucchini, and mushrooms, sauté for 3-5 minutes until tender-crisp.

Add Garlic and Spinach: Add minced garlic, halved cherry tomatoes, spinach, and frozen peas. Cook for 2-3 minutes until spinach wilts and tomatoes soften. Season with salt and pepper.

Prepare the Creamy Sauce: In the skillet, push vegetables to the side, melt butter, whisk in flour until golden. This forms a roux for thickening the sauce.

Whisk in Cream and Milk: Gradually add cream and milk while whisking to prevent lumps. Cook until the mixture thickens, about 3-5 minutes.

Add Cheese and Seasoning: Stir in Parmesan, lemon zest, and basil into the sauce until the cheese melts.

Combine Pasta and Sauce: Add the drained pasta and sautéed vegetables to the skillet, tossing to coat with the sauce. Use reserved pasta water if needed.

Final Seasoning and Serve: Taste and adjust seasoning with salt, pepper, or Parmesan as desired. Serve hot, garnished with more Parmesan and fresh basil.