Pasta Primavera

I haven't made this recipe for myself yet, but my sister in law made it and it was amazing! I really liked the fresh asparagus and zucchini.

Pasta Primavera

2 T. butter
1 onion, minced (about 1 cup)
8 oz. white mushrooms, quartered
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 c. heavy cream
12 oz. egg-enriched dried fettucine
1 pound asparagus, trimmed, spears cut diagonally into 1-inch pieces
1 zucchini, cut into 1/2 inch pieces
1 c. frozen peas
1 oz. parmesan cheese, grated (about 1/2 c.), plus extra for serving
1 1/2 T fresh lemon juice
1/4 c. chopped fresh basil

1. Bring 4 quarts water to a boil in a large pot for the pasta. Meanwhile, melt the butter in a large skillet over medium heat until foaming. Add the onion, mushrooms, 1/2 t. salt, and 1/2 t. pepper and cook until browned, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and cream and bring to a boil. Remove the pan from the heat; set aside.

2. Meanwhile, add 2 T. salt and the pasta to the boiling water. Cook, stirring often, until the pasta is just beginning to soften, about 6 minutes. Add the asparagus and cook for 1 minutes, then add the zucchini and cook for 2 minutes, and then add the peas and cook until the pasta is al dente, about 1 minute.

3. Drain the pasta and vegetables and return them to the pot. Add the cream sauce, parmesan, lemon juice, and basil, and toss to combine. Season with salt and pepper to taste. Serve immediately, passing the extra parmesan separately.