• Preheat oven to 425 degrees. Bring a large pot of salted water to a boil.
• Combine tomatoes, bell pepper, and asparagus on a large baking sheet. Drizzle veggies with olive oil and sprinkle generously with salt and pepper. Stir veggies to coat with oil.
• Roast vegetables for 15 minutes or until they're browned and tomatoes are softened.
• Remove veggies from oven and set aside until ready to use.
• While veggies are roasting, cook fettuccine in boiling salted water until almost al dente.
• Add peas to pasta and cook until pasta is al dente. Drain.

Prepare sauce:

• Remove zest from lemon and finely mince. Set aside. Juice lemon, reserving ¼ cup.
• At the same time you add the peas to the pasta, combine ¼ cup lemon juice, cream, butter, salt, and pepper in a large skillet over medium-low heat.
• Cook just until butter is melted and ingredients are combined (do not boil).
• Add drained pasta and peas to sauce, along with the Parmesan cheese. Mix well with a pair of tongs.
• Stir spinach, roasted vegetables, and lemon zest into pasta. Mix well, until veggies are incorporated and spinach is wilted. Remove from heat.
• Taste pasta and season to taste with additional salt and pepper.
• Serve pasta hot, sprinkled with parsley and additional Parmesan cheese. Enjoy!