Creamy Fettuccine Primavera

By lindybug

Ingredients

• 2 cups green beans, trimmed and halved crosswise
• 2 cups broccoli florets
• 1/2 cup 1" slices asparagus (about 2 oz)
• 6 oz uncooked fettuccine
• 1 Tbsp olive oil
• 1 cup chopped onion
• 2 tsp minced fresh garlic
• 1/8 tsp crushed red pepper flakes
• 1/2 cup fresh or frozen green peas
• 1 cup grape tomatoes, halved
• 2/3 cup half and half
• 1 tsp cornstarch
• 3/4 tsp salt
• 1/4 cup chopped fresh basil
• 1/4 cup shaved Parmigiano Reggiano

Details

Servings 4

Preparation

Step 1

1. Cook green beans in boiling water 1 min. Add broccoli and asparagus; cook 2 min or until vegetables are crisp tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 min or until al dente. Drain and add to vegetable mixture.

2. Heat oil in a large nonstick skillet over med-high heat. Add 1 cup onion and saute for 2 min. Add garlic and red pepper; saute 1 min. Add tomatoes; saute 2 min. Combine half and half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half and half mixture and salt to pan; cook 1 min or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.