- 6 ounces green beans, cut into 3/4 inch pieces
- 12 medium asparagus spears, tough ends snapped off (just bend the asparagus, it will break where it needs to be broken), halved lengthwise and cut diagonally into 3/4 inch pieces
- 1 medium zucchini, cut into 1/2 inch dice
- 1 cup frozen peas, thawed
- 6 tablespoons unsalted butter
- 8 ounces white mushrooms, sliced thin
- 4 large plum tomatoes (about 1 pound), peeled, cored and chopped medium
- 1/4 teaspoon red pepper flakes (optional) (I did not add this)
- 2 medium garlic cloves, minced
- 1 pound dried egg fettucine (I used whole wheat linguini)
- 1/2 cup heavy cream
- 1/4 cup shredded basil leaves (whoops, I forgot this)
- 1 1/2 tablespoons fresh lemon juice (I used a whole lemon and squeezed until the proper taste)
- Grated parmesan cheese, for serving
1. Boil water for pasta in large pot. In a second pot, bring water to boil for green vegetables; add 1 tablespoon salt.
2. Fill a large bowl with ice water, set aside.
3. Add green beans to boiling water in smaller pot, cook for 1 1/2 minutes. Add asparagus, cook for 30 seconds. Add zucchini, cook for 30 seconds. Add peas, cook for 30 seconds. Drain vegetables and dunk into ice water. Let sit until chilled, about 3 minutes, and drain. Set aside.
4. Heat 3 tablespoons butter over medium high heat until foamy in the same pot you used to boil the vegetables. Add mushrooms, and saute until brown, about 8-10 minutes. Addtomatoes and red pepper flakes, if using. Reduce heat to medium and simmer until tomatoes begin to lose their shape, about 7 minutes. Add cream and stir until slightly thickened, about 4 minutes. Cover to keep warm and set aside.
5. Add 1 tablespoon of salt to the pasta water and cook pasta until al dente.
6. While the pasta is cooking, heat the remaining 3 tablespoons of butter in a sauce pan or skillet. Heat until foamy. Add garlic and cook until fragrant and lightly colored, about 1 minute. Add blanched vegetables and cook until heated through and infused with garlic flavor, about 2 minutes. Season with salt to taste, set aside.
7. Bring mushroom/tomato sauce back to medium heat.
8. Drain pasta and return to large pot. (I didn’t do this, since I had cooked my pasta way in advance. I actually put the pasta into the large skillet with my vegetables. It worked, just a lot of stirring.) Add mushroom/tomato sauce, and stir to combine over low heat. Squeeze lemon juice over pasta, and season with salt to taste.
Serve immediately with grated cheese on top.