- 6
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
Preparation
Step 1
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.
2. Heat 3 tablespoons butter over medium-high heat until foamy in now-empty saucepan. Add mushrooms and sautntil 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.
3. Add 1 tablespoon salt and the pasta to boiling water in stockpot and cook until pasta is al dente (refer to package directions; cooking times vary with different brands). While pasta is cooking, heat remaining 3 tablespoons butter in large skillet until foamy. Add garlic and sautntil 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.
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.
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Step-by-Step
Peeling Plum Tomatoes
Most chefs and cookbook authors suggest dunking tomatoes in boiling water for 10 to 20 seconds, refreshing the tomatoes in ice water to stop the cooking process, and then peeling the skins off with your fingernails. We found that a sharp vegetable peeler can remove the skins from firm plum tomatoes far more easily.
* 1. Cut around the stem end with a small sharp knife and remove the core.
* 2. Starting at the core end, slide the vegetable peeler down to remove the skin in wide strips.