Fettuccine with Spring Vegetables

Do not let the title of this dish fool you! I grabbed this quick one night while looking for a meatless dish. (We've decided to have a few nights a week be meatless).  I was expecting pasta and vegetables nothing fantastic. Trouble was I did find something fantastic! Fantastically easy and so gooood! The sauce is so light and creamy. Heavenly! I've made this twice and have had dinner on the table in less than an hour! This is a very flexible dish so feel free to try different veggies, like peppers, green beans or zucchini.

Just a few tips. Use a high quality cheese. Skip the Kraft stuff for this recipe. Look in your cheese shop section of your local grocery store for decent parmigiano-reggiano. Second, if you can't find fresh good looking asparagus try frozen (that's a tip from good friend, Toni). Last, if you can't find fresh basil just do without. Don't try using dried.

4 Tbsp unsalted butter
1/4 C. Shallots
1 C chopped carrots
1 C broccoli florets, cut into bite size pieces
4 asparagus cut into bit size pieces
1/2 C fresh or frozen peas
salt and pepper
1C Heavy Cream
3/4 C fresh grated parmigiano-reggiano
10 basil leaves stacked and cut into thin ribbions.
1 lb fettuccini

1. In skillet large enough to hold fettuccini melt the butter over med. heat. Add the shallots and carrots and cook, stirring occasionally, five min. or until softened.
2. Bring two quarts of water to boil in a large pot.  Add salt to taste. Add the borccoli and asparagus and cook for 1 min. Remove with slotted spoon leaving boiling water in pot.
3. Put broccoli and asparagus along with peas and cream. Bring to a simmer . Season with salt and pepper. Remove from heat.
4. Put the fettuccini into boiling water and cook unitl al dente. Drain fettuccine and add to the skillet. Add the cheese and toss well. Sprinkle with basil and serve immeadiately.