Pasta Primavera

Sure, sautéing some veggies and adding it to pasta is a great, healthy weeknight meal, but if you're looking for a version that's epic enough for a dinner party, this is your recipe. Note that this recipe works best with homemade egg noodles, but you can use a box of fettucini noodles if you prefer.

Pasta

Prep: 30 min
Cook: 30 min
Total: 1 hour
Serves 6

1 pound fettucini noodles
If making homemade noodles, make noodles before preparing vegetables. If using boxed noodles, prepare vegetables.
Blanched Vegetables
3 quarts water
In a large Dutch oven, bring water to a boil.
1 ½ cups green beens, snapped into 3/4-inch long pieces
12 medium asparagus spears, cut into 3/4-inch long pieces
1 medium zucchini, diced into 1/2-inch wedges
1 cup frozen corn
Add green beans, asparagus, zucchini, and corn to boiling water. Boil until they start to become slightly soft, about 4 to 5 minutes.
2 quarts cold water
2 dozen ice cubes
In a large bowl, prepare an ice bath. Once vegetables are done cooking, transfer into ice bath with a spider whisk to stop them from cooking. Let sit for 3 minutes and transfer to a dry bowl or plate. Set aside.
Pasta
4 quarts water
Boil water in a large stock pot. (Note: Start to make the creamy mushroom tomato sauce while water comes to a boil.)
1 tablespoon salt
reserved noodles
Once boiling, add salt and pasta to water. Boil until al dente, about 5 to 8 minutes. Strain through a colander and set aside.
Creamy Mushroom Tomato Sauce
4 tablespoons butter
In the now empty Dutch oven, melt butter over medium heat.
8 ounces white mushrooms, sliced thin
2 cloves garlic, minced
Sauté mushrooms and garlic until browned, about 5 to 8 minutes.
4 large plum tomatoes, diced into 1/2-inch pieces
½ teaspoon red pepper flakes
½ teaspoon fresh ground pepper
Add tomatoes, red pepper, and pepper. Reduce heat to simmer and cover, stirring occasionally, until tomatoes have lost their shape, about 7 minutes.
½ cup heavy cream
Add heavy cream and simmer until slightly thickened, about 5 to 8 minutes.
reserved blanched vegetables
Add reserved vegetables and stir, cooking until flavors have combined, about 3 minutes.
reserved fettucini noodles
2 tablespoons chopped fresh basil leaves
1 tablespoon lemon juice
Remove Dutch oven from heat and add cooked noodles, basil leaves, and lemon juice. Toss to coat evenly with sauce and vegetables. Let sit for 2 minutes to let noodles absorb sauce.
grated Parmesan cheese
Serve immediately with a lightly sprinkle of Parmesan cheese.