Cook fettuccine to al dente. Drain and set aside reserving 1/4 cup water.
Spiralize squash and allow to sweat for 15 minutes.
Melt butter in a large sauté pan over medium heat. Add garlic, shallot and fresh herbs and sauté until fragrant.
Add olive oil and asparagus and sauté until asparagus is crisp tender, about 5-7 minutes.
Turn heat to medium-low and add spiralized squash, peas and lemon juice to pan. Toss with tongs to coat. Cook for 5-7 minutes before adding fettuccine.
Add fettuccine. If the pasta is too dry add a bit more butter or reserved pasta water, one tablespoon at at time.
Add shredded parmesan cheese, salt and pepper. Toss.
Transfer pasta to a platter or individual plates and top with a sprinkle more of parmesan cheese and parsley to garnish. Enjoy!