1/2 cup fresh chopped herbs (I used a combination of dill, basil, and parsley, but use anything you like)
lemon wedges for serving
Cook the pasta to al dente in salted water per the directions. Right before serving, reserve a cup of the cooking water. Drain the pasta and set aside.
Meanwhile, heat a skillet to medium-high heat with a drizzle of olive oil. Add the green beans and asparagus and cook for 5 minutes, stirring as you go, until the veggies have softened slightly. Add the garlic and scallions and cook for 2 minutes more.
When the spaghetti is cooked and the veggie mixture is done, add the pasta to the skillet with the fontina, spinach, cream, parmesan, and half of the herbs. Reduce the heat to low and splash in some of the pasta water.
Use tongs to toss the pasta together very well, tasting as you go and adding salt and pepper to your preference. Add more cooking water as needed so the cheese and cream evenly coat the pasta.
When the pasta is very flavorful and evenly mixed, the dish is done. Serve with the rest of the herbs, lemon wedges for spritzing, and extra parmesan for sprinkling. Enjoy!