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