Ingredients
Method
- Bring a large pot of generously salted water to a boil over high heat.
- In the meantime, melt butter over medium-high heat in a large skillet. Add chopped onion and mushrooms and cook 5-7 minutes until onions are translucent and mushrooms have cooked down slightly.
- Add garlic and cook until fragrant, about 30 seconds, then stir in tomatoes and cream and turn the heat to high.
- Bring the sauce mixture to a boil, stirring constantly, then remove the pan from heat and set aside.
- As the sauce cooks, add the fettuccine noodles to the now boiling water and cook until pasta begins to soften, about 8 minutes.
- Add asparagus, zucchini and frozen peas to boiling pasta water and cook for an additional 5 minutes. Remove from heat.
- Drain the pasta and vegetables and return to the pot. Pour the sauce mixture over the pasta and vegetables and then add the shredded Parmesan cheese, lemon juice and basil.
- Stir until noodles are coated and the vegetables are well distributed throughout.
- Serve immediately, sprinkled with fresh parsley and fresh ground black pepper if desired. Enjoy!