Pasta Primavera

2 tbsp unsalted butter
1 small onion, chopped fine
8 oz white mushrooms, quartered
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz egg-enriched dried fettuccine
1 lb asparagus, spears cut into 1 inch pieces
1 medium zucchini, cut into 1/2 inch dices
1 cup frozen peas
1/2 cup grated Parmesan, plus extra for serving
1 1/2 tbsp lemon juice
1/4 cup thinly sliced basil

Bring 4 quarts water to boil. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 tsp salt, & 1/2 tsp pepper and cook until soft and browned, about 8 mins. Add garlic and cook until fragrant, about 1 min. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

As sauce cooks, add 2 tbsp s&p to boiling water and cook until just beginning to soften, about 6 mins. Add asparagus to pot and cool for 1 min. Add zucchini and cook for 2 mins. Add peas and cook until pasta is al dente, about 1 minute.

Drain pasta and veggies and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with s&p. Serve with grated parm. Serves 4