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1
Peel and finely chop the onion; peel and chop carrot into 1/2-inch dice; chop celery into 1/4-inch dice.
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2
Add butter to a 12-inch skillet and place over medium-high heat.
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3
Once the butter begins to melt, add the onion, carrot, and celery; saute until vegetable begin to brown, about 5 minutes.
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4
While the vegetables are sauteing, fill a 12-inch skillet with water and place over high heat.
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5
Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third.
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6
Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus.
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7
Cook 5-6 minutes or until the asparagus is tender, then lift them out and set aside.
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8
Fill a pot for the pasta with about 6 quarts water; place over high heat, and bring to a boil.
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9
Chop zucchini into 1/2-inch dice; chop bell pepper into 1-inch squares.
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10
When the onion, carrot, and celery are ready, add the zucchini and peppers; 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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11
Finely chop enough parsley to measure 1 1/2 tablespoons; cut the cooked asparagus into 1-inch pieces.
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12
When the zucchini and peppers are ready, add the asparagus and saute 1minute.
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13
Add the cream and parsley; continue cooking until the cream has thickened and reduced by half.
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14
Cook the pasta--add 2 tablespoons salt (I use 1 tablespoon) to the boiling pasta water, add fettuccine, and stir until all the strands are submerged; cook until al dente.
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15
Drain pasta, toss with sauce and the Parmigiano-Reggiano; serve immediately.
