1⁄2 cup heavy or whipping cream
3 tablespoons butter or margarine
4 ounces shiitake mushrooms, stems removed and
caps thinly sliced
2 very small yellow squash or zucchini (4 ounces
each), cut into 2” by 1⁄4” matchstick strips
4 green onions, thinly sliced
1 tablespoon chopped fresh parsley
1 package (16 ounces) fettuccine
1 pound asparagus, trimmed and cut on diagonal
into 11⁄2-inch pieces
4 ounces sugar snap peas, strings removed
3⁄4 cup freshly grated Parmesan cheese
1⁄4 teaspoon salt
1. In 1-quart saucepan, heat cream to boiling and
boil 1 minute. Remove from heat and set aside.
2. In nonstick 10-inch skillet, melt butter over
medium heat. Add mushrooms and cook, stirring, 1
minute. Add squash and cook, stirring, until vegetables
are tender, about 3 minutes. Remove from heat; stir in
green onions and parsley. Keep warm.
3. Meanwhile, in large saucepot, cook pasta as label
directs. After pasta has cooked 7 minutes, add asparagus
and sugar snap peas to pasta water. Cook until
pasta and vegetables are tender, 3 to 5 minutes longer.
Drain, reserving 1⁄2 cup pasta water.
4. In warm bowl, toss pasta and vegetables with
reserved pasta water, Parmesan, and salt. Stir in cream
and mushroom mixture. Makes 6 main-dish servings.
With its lively medley of vegetables this pasta dish is a perfect way to celebrate the arrival of spring and the
first asparagus of the season.
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