Start cooking fettuccine as per package directions in salted water. When the pasta reaches al dente, reserve 1 cup of the pasta water. Drain the pasta and set aside.
Meanwhile, melt 3 tablespoons of butter in a large skillet or pot over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Cook tomatoes until they just start to burst and soften, approximately 5 minutes.
Add the garlic and cook until fragrant, approximately 1 minute. Add the wine and cook until reduced by half, about 5 minutes.
Add the vegetable stock, spinach, asparagus, and corn to the skillet and bring to a simmer. Let the vegetables simmer until the asparagus is cooked, approximately 5 minutes.
Add the fettuccine to the pan. Add the green onions, Parmesan, and the remaining tablespoons of butter. Toss and season with salt and pepper as needed. If the pasta is dry, add some pasta water a little at a time. Top off with more Parmesan cheese.
Meat lovers? You can easily add some shrimp, chicken, or sausage to this dish.Fresh Parmesan is best, but canned also works, you just might not need as much cheese.To ensure a truly vegetarian dish, ensure you are using vegetarian cheeses.