Bring a large pot of salted water to a boil and cook the fettuccine according to the packet directions.

While the pasta is cooking, heat a very large frying pan over medium heat and add the olive oil, garlic and onion. Cook for about 4 minutes, stirring frequently, until the garlic and onion are softened, fragrant and slightly browned. Add the broccoli, asparagus, beans and peas and toss to coat in the oil. Season well with salt, add the chicken stock or water and simmer for a few minutes until the vegetables have just softened. Add the cream and stir to combine.

When the fettuccine is al dente, set aside ¼ cup of the pasta water, drain the pot and transfer the pasta straight to the vegetable mixture. Add the spinach leaves, basil and the ¼ cup parmesan and mix very well, until the creamy sauce coats the pasta and vegetables. Serve with black pepper and additional parmesan cheese.