This is a favorite at our house in the summer when we can throw in veggies from the garden! (We omit the mushrooms--you can add or take away as you please.) For a lighter version use chicken broth instead of cream.
Recipe courtesy of Cooks Illustrated.
Serves 6 as a main dish.
| Table salt | |
| 6 | ounces green beans , cut into 3/4-inch pieces (about 1 1/4 cups) |
| 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 frozen peas , thawed |
| 6 | tablespoons unsalted butter |
| 8 | ounces white mushrooms , sliced thin (about 4 cups) |
| 4 | large plum tomatoes (about 1 pound), peeled, cored, and chopped medium (about 2 cups) |
| 1/4 | teaspoon red pepper flakes (optional) |
| 1/2 | cup heavy cream |
| 1 | pound dried egg fettucine |
| 2 | medium cloves garlic , minced |
| 1/4 | cup shredded fresh basil leaves |
| 1.5 | tablespoons lemon juice |
| Parmesan cheese , grated |
Instructions
1. 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. Add zucchini; 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.2. Heat 3 tablespoons butter over medium-high heat until foamy in now-empty 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.
3. Add 1 tablespoon salt and the pasta to boiling water 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 minute. 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.
4. Drain pasta and add back to now-empty stockpot. Add mushroom-tomato sauce to pot with pasta and toss well to coat over low heat. Add vegetables, basil, and lemon juice; season to taste with salt and toss well. Divide portions among individual pasta bowls. Serve immediately, passing cheese separately.
