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1
Peel and finely chop the onion.
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2
Peel the carrot and cut into 1/2-inch dice.
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3
Wash the celery, trim the top and bottom, and peel the back to remove the tough strings.
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4
Cut it into 1/4-inch dice.
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5
Put the butter in a 12-inch skillet and place over medium-high heat.
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6
Once the butter begins to melt, add the onion, carrot, and celery and saute until the vegetables begin to brown, about 5 minutes.
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7
While the vegetables are sauteing, fill a 12-inch skillet with water and place over high heat.
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8
Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third.
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9
Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus.
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10
Cook for 5 to 6 minutes or until the asparagus is tender, then lift them out and set aside.
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11
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
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12
Wash the zucchini, trim the ends, and cut into 1/2-inch dice.
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13
Peel the pepper, core it and remove the seeds.
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14
Cut away any white pith inside the pepper and cut into 1-inch squares.
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15
When the onion, carrot, and celery are ready, add the zucchini and peppers.
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16
Season generously with salt and pepper and continue sauteing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes.
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17
While the zucchini and peppers are cooking, finely chop enough parsley to measure 1 1/2 tablespoons.
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18
Cut the cooked asparagus into pieces about 1 inch long.
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19
When the zucchini and peppers are ready, add the asparagus and saute for about another minute.
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20
Add the cream and parsley and continue cooking until the cream has thickened and reduced by almost half.
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21
While the cream is reducing, cook the pasta.
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22
Add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged.
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23
Cook until al dente.
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24
When the pasta is done, drain it well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.
