| Yield | |
|---|---|
| Source | Cook's Country |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Cook's Country |
| Prep time | 45 minutes |
| 2 | Tablespoon | Butter |
| 1 | Onion (chopped fine) | |
| 8 | Ounce | White Mushrooms (quartered) |
| 2 | Clove | Garlic (minced) |
| 14 1⁄2 | Ounce | Diced Tomatoes (drained) |
| 1 | Cup | Heavy Cream |
| 12 | Ounce | Fettuccine (egg-enriched) |
| 1 | Pound | Asparagus (tough ends discarded, spears cut diagonally into 1-inch pieces) |
| 1 | Zucchini (cut into 1/2-inch dice) | |
| 1 | Cup | Peas (frozen) |
| 1⁄2 | Cup | Parmesan Cheese |
| 1 1⁄2 | Tablespoon | Lemon Juice |
| 1⁄4 | Cup | Basil (sliced) |
| 1⁄2 | Teaspoon | Salt (plus 2 tablespoons) |
| 1⁄2 | Teaspoon | Ground Black Pepper |
1.Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
2.As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.
3.Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra cheese at table.