Pasta Primavera

Pasta Primavera

 

3 Tbs butter

1 lb asparagus (tough ends removed and cut into 1 inch pieces)

1 zucchini (halved lengthwise and cut into 1/2 inch chunks)

8 oz mushrooms (trimmed and sliced thin)

1 cup frozen peas

2 cloves garlic (minced)

Salt and Pepper to taste

1 (14.5) oz can petite diced tomatoes

1/4 tsp red pepper flakes

1/2 cup heavy cream

1 lb angel hair pasta

1/4 c minced fresh basil ....I just use the basil from my spice rack, and I put like 2 tbs in

1 1/2 Tbs fresh lemon juice

Grated Parmesean cheese (for serving)

 

Cook the fettuccine.  Meanwhile, melt 1 tbs butter in a large skillet over medium heat.  Add asparagus and cook until just tender, about 10 minutes.  Transfer to a medium bowl.  Repeat with zucchini and mushrooms.  After the mushrooms are lightly browned add the peas and garlic and cook about 30 seconds.  Transfer to the bowl with the asparagus and zucchini.  Season the vegetables with salt and pepper.  Add the tomatoes with their juice and the red pepper flakes to the skillet.  Simmer until the tomatoes have thickened slightly, about 5 minutes.  Stir in the cream and simmer about 5 minutes.  Drain the fettuccine after cooking and transfer to a serving dish.  Stir in the vegetables, tomato sauce, basil and lemon juice and toss to coat.