Easy Pasta Primavera

My mom got this recipes from a cooking magazine as well. It is a fast easy recipe and tastes delicious!    I didn't have any fettuccine on hand so I used shells which are easier to eat.  Give it a try!

INGREDIENTS
2 T butter
1 small onion, chopped fine
8 oz white mushrooms, quartered or sliced
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz fettuccine
1 pound asparagus, tough ends discarded, spears cut diagonally into 1-inch pieces
1 medium zucchini, cut into ½ inch dice
1 cup frozen peas
½ cup grated Parmesan cheese, plus extra for serving
1 ½ T lemon juice
¼ cup thinly sliced basil

DIRECTIONS
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, ½ teaspoon salt, and ½ 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 T 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. Top with Parmesan and serve.

 mushrooms, onion, and garlic

 mushrooms, onion, garlic, tomatoes, and cream

drained pasta, asparagus, zucchini, and peas

–Melanie