In a large, non-stick skillet heat the olive oil over medium-high heat.
Add all the vegetables and saute until just starting to brown, about 5 minutes. Remove from pan to a clean bowl and set aside.
Return the same pan to heat and melt the butter. Add garlic and cook for one minute.
Add the cream, lemon juice, cream cheese, salt and pepper.
Stir sauce until smooth and bubbling.
Add the cooked vegetables back to the sauce.
Add the cooked fettuccini to the sauce and vegetable mixture. Toss to combine.
Top the pasta with fresh basil and serve immediately.