Lighter Pasta Primavera

Lighter Pasta Primavera
Salt
6 ounces green beans, cut into 3/4-inch pieces (about 1 1/4 cups)
12 medium asparagus spears, tough ends snapped off, halved lengthwise, and cut diagonally into 3/4-inch pieces
1 medium zucchini, cut into 1/2-inch dice
1 cup frozen peas, thawed
4 tablespoons olive oil
8 ounces white mushrooms, sliced thin (about 4 cups)
4 large plum tomatoes (about 1 pound), peeled, cored and chopped coarsely (about 2 cups)
1/4 teaspoon red pepper flakes, optional
1/2 cup canned low-sodium chicken broth
2 tablespoons softened unsalted butter
1 pound fettuccine
2 medium garlic cloves, minced
1/4 cup shredded fresh basil leaves
1 1/2 tablespoons juice from 1 lemon
Fresh Parmesan cheese, grated
Add 1 tablespoon salt to about 3 quarts water in a large pot, bring to boil. Cook green beans, asparagus, zucchini and peas in boiling water about 1 1/2 minutes or until tender. Remove vegetables and place in colander and run cold water over them to stop the cooking. Let the vegetables drain well.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Add mushrooms and saute until browned. Add tomatoes and red pepper flakes, reduce heat to medium and simmer until tomatoes begin to lose their shape, about 7 minutes. Stir in chicken broth and heat through. Cover to keep warm; set aside.
Bring 6 quarts water and 1 tablespoon salt to boil in a large stockpot for pasta. Cook pasta according to package directions until al dente. Drain.
While pasta is cooking, heat remaining 2 tablespoons olive oil in skillet, add garlic and saute until fragrant and very lightly colored, about 1 minute. Add blanched vegetables and cook until heated through and infused with garlic flavor, about 2 minutes. Season to taste with salt; set aside.
Meanwhile, bring mushroom-tomato sauce back to simmer over medium heat. Swirl 2 tablespoons softened butter into the mushroom-tomato sauce. Pour mushroom-tomato sauce over pasta in a bowl and toss well to coat. Add vegetables, fresh basil, lemon juice and season to taste with salt. Toss well. Serve immediately with freshly grated Parmesan cheese to sprinkle on top.
Serves six.
Nutrition values per serving: 196 calories, 8 g fat, 27 g carbohydrates, 3 g fiber, 7 g protein, 6 mg cholesterol, 97 mg sodium.
Cook's Illustrated magazine, May/June 1999