Pasta Primavera

Name: Pasta Primavera
Cuisine: Europe, Italian
Ingredients: , 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 (see technique below), 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 1/2 tablespoons, lemon juice; , Parmesan cheese, grated

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Vegetarian

Appears in Cook's Illustrated May/June 1999

Is it possible to streamline this two-hour, six-pot restaurant recipe for home cooks?

SERVES 6 as a main dish

TIME 1¼ hours

Why This Recipe Works

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