1. In a pot of boiling salted water, add the pasta and cook as per packet directions.
  2. While the pasta cooks, heat oil in an extra large frying pan over a medium heat.
  3. Cook the onion for 2 minutes then add garlic and cook for a further minute. Add in the baby broccoli, asparagus and peas. Stir to coat everything in oil.
  4. Season with sea salt and add in stock, zucchini and cream. Bring up to a simmer for 3 minutes, or until the vegetables are just tender.
  5. Drain the pasta, reserving ½ cup of cooking water and add fettuccine to the vegetables.
  6. Stir through the spinach leaves, half the basil and parmesan cheese. Toss until the sauce is coating the pasta, adding a little pasta water if required.
  7. Transfer to a large serving plate and top with remaining basil leaves, lemon zest, a squeeze of lemon juice, extra Parmesan and almonds before serving.
  8. Serve and enjoy with family and friends!