Classic Pasta Primavera

Directions

1. 1
   Bring 4 quarts of water to boil in large pot for pasta.
2. 2
   Bring 3 quarts water to boil in a large saucepan for veggies with salt.
3. 3
   Fill a large bowl with ice water and set aside.
4. 4
   Add green beans to water and cook for 1.5 minutes.
5. 5
   Add asparagus and cook 30 seconds.
6. 6
   Add zucchini and cook 30 seconds.
7. 7
   Add peas and cook 30 seconds.
8. 8
   Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
9. 9
   Melt 3 tbs butter in the now empty saucepan over medium heat.
10. 10
    Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
11. 11
    Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
12. 12
    Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
13. 13
    Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
14. 14
    While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
15. 15
    Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
16. 16
    Season to taste.
17. 17
    Bring tomatoe sauce back to a simmer over medium heat.
18. 18
    Drain pasta and return it to the pot.
19. 19
    Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
20. 20
    Season with salt and pepper to taste.
21. 21
    Serve immediately passing Parmesan separately.