Pasta Primavera

2 T. butter
1 small onion chopped fine
8 oz white mushrooms, quartered
2 garlic cloves minced
1 14.5 oz can diced tomatoes, drained
1 c. heavy cream
12 ounces fettuccine
1 lb asparagus cut into 1 in. pieces
1 medium zucchini cut into 1/2 inch dice
1 cup frozen peas
at least 1/2 cup Parmesan
1 1/2 T lemon juice
1/4 c. sliced basil

Bring 4 qts water to a boil in a large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat. Add onion, mushrooms, 1/2 tsp salt and 1/2 tsp pepper and cook until soft and browned, about eight min. Add garlic and cook til fragrant, approx 1 min. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
As sauce cooks, add 2 T salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute. Drain pasta/veg and return to pot. Toss in cream sauce, cheese, lemon juice, basil...season with salt and pepper. Serve with extra cheese.

Notes: We tossed in a whole cup of cheese and I think it could have used even more than that. Our asparagus withered before we got this made so we used frozen broccoli instead, also very good. We forgot the lemon juice and didn't have basil, and it was still good.