Pasta Alla Primavera

Pasta Alla Primavera
1 cup sliced zucchini
1 cup sliced broccoli
1 package (6 ounces) frozen snow peas
1 cup frozen baby green peas
6 asparagus spears, sliced
10 white mushrooms, sliced
1 heaping tablespoon salt, preferably kosher
1 pound fettucine
2 tablespoons olive oil
1/3 cup pignoli (pine nuts)
2 teaspoons minced garlic
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper and additional salt
1/2 cup freshly shredded Parmesan cheese
5 1/2 tablespoons unsalted butter
1 cup whipping cream
1/3 cup chopped fresh basil or 1 tablespoon dried sweet basil flakes
2 tomatoes, coarsely chopped
Fit a steamer basket or mesh colander into a large pot. Add a small amount of water to the pot and bring to a boil.
Place the zucchini, broccoli, snow peas, baby peas, asparagus and mushrooms in the colander, cover and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain in the colander.
If you couldn't get fresh basil, sprinkle the dried sweet basil flakes over the steamed vegetables as they drain. (If you have fresh basil, add it later, as indicated.) Cover the colander so that the dried basil will hydrate in the moisture from the cooling vegetables.
Bring a large pot of water to a boil. Add the salt and the fettucine. Cook until al dente.
Meanwhile, in a cast-iron skillet, heat 1 tablespoon olive oil over medium heat. Add the pignoli and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next, add the parsley and salt and pepper to taste. Cook until all the ingredients are heated through, 2 to 3 minutes.
Drain the fettucine and pour it into a bowl. Pour the vegetables over the fettucine.
In a separate saute pan, heat the Parmesan cheese, butter, cream and fresh basil, if you were able to find it. Heat thoroughly to blend the cheese and cream. Pour this cream sauce over the vegetables and pasta and toss. Scatter chopped tomatoes on top. Serve immediately.
Serves six.
Nutrition values per serving: 365 calories, 31 g fat, 15 g carbohydrates, 4 g fiber, 10 g protein, 88 mg cholesterol, 1,308 mg sodium.
Adapted from "The Italian American Cookbook" by John Mariani and Galina Mariani (2000 Harvard Common Press, $29.95)