salt
1 1/4 cups green beans, cut into 3/4 inch pieces
12 medium asparagus spears, tough ends snapped off, halved lengthwise, and cut diagonally into 3/4 inch pieces
1 medium zucchini, cut into 1/2 inch dice
1 cup fresh or frozen peas
6 tablespoons butter
4 cups button mushrooms, sliced thin
4 large plum tomatoes, peeled, cored and chopped medium, about 2 cups
1/4 teaspoon red pepper flakes, or to taste (optional)
1/2 cup heavy cream
1 pound dried fettuccine
2 medium garlic cloves, minced
1/4 cup shredded fresh basil leaves
1 1/2 tablespoons lemon juice
parmesan cheese, grated
1 1/4 cups green beans, cut into 3/4 inch pieces
12 medium asparagus spears, tough ends snapped off, halved lengthwise, and cut diagonally into 3/4 inch pieces
1 medium zucchini, cut into 1/2 inch dice
1 cup fresh or frozen peas
6 tablespoons butter
4 cups button mushrooms, sliced thin
4 large plum tomatoes, peeled, cored and chopped medium, about 2 cups
1/4 teaspoon red pepper flakes, or to taste (optional)
1/2 cup heavy cream
1 pound dried fettuccine
2 medium garlic cloves, minced
1/4 cup shredded fresh basil leaves
1 1/2 tablespoons lemon juice
parmesan cheese, grated
Preparation
Bring 6 quarts water to boil in large stockpot for pasta. Bring 3 quarts water to boil over high heat in large saucepan for green vegetables, add 1 tablespoon salt. Fill a large bowl with ice water, set aside. Add green beans to boiling water in saucepan, cook 1 1/2 minutes. Add asparagus, cook 30 seconds. Addzucchini, cook 30 seconds. Add peas, cook 30 seconds. Drain vegetables and immediately plunge them into ice water bath to stop cooking; let sit until chilled, about 3 minutes. Drain well and set aside.
Heat 3 tablespoons butter over medium high heat until foamy in saucepan. Add mushrooms and sauté until browned, 8 to 10 minutes. Add tomatoes 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 simmer until slightly thickened, about 4 minutes, cover to keep warm and set aside.
Add 1 tablespoon salt and the pasta to boiling waster in stockpot and cook until pasta is al dente. While pasta is cooking, heat remaining 3 tablespoons butter in large skillet until foamy. Add garlic and sauté until fragrant and very lightly colored, about 1 minutes. Add blanched vegetables and cook until heated through and infused with garlic flavor, about 2 minutes. Season to taste with salt, set aside. Meanwhile, bring mushroom-tomato sauce back to simmer over medium heat.
Drain pasta and add back to stockpot. Add mushroom-tomato sauce to pot with pasta and toss well to coat over low heat. Add vegetables, basil and lemonjuice, season to taste with salt and toss well. Divide portions among individual pasta bowls. Serve immediately, passing cheese separately.
