Pasta Primavera

3 Tbs. butter
1 lb. asparagus, tough ends removed and cut into 1 inch pieces
1 zucchini, halved lengthwise and cut into ½ inch chunks
8 oz mushrooms, trimmed and sliced thin
1 c. frozen peas
2 cloves garlic, minced
Salt and pepper
1 (14.5 oz) can diced tomatoes
¼ tsp. red pepper flakes
½ c. heavy cream
1 lb fettuccine
¼ c. minced fresh basil
1 ½ Tbs. fresh lemon juice
Grated parmesan cheese (for serving)

I love this recipe in the summer when all the vegetables are fresh!

Directions:

Cook the fettuccine. Meanwhile, melt 1 Tbs. butter in 12-inch skillet over medium heat. Add asparagus and cook until just tender, about 5 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 15 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. Reserve ½ c. of the pasta water. Drain the fettuccine and transfer to serving dish. Stir in the vegetables, tomato sauce, basil, and lemon juice and toss to coat. Add the reserved pasta cooking water to loosen the sauce before serving.