Easy Pasta Primavera

2 Tablespoons unsalted butter
1 small onion
8 oz fresh white mushrooms, quartered
salt & pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz egg-enriched dried fettuccine
1 pound fresh asparagus, spears cut diagonally into 1 inch pieces
1 medium zucchini, cut into 1/2 inch dice
1 cup frozen peas
1/2 cup grated Parmesan cheese
1-1/2 tablesoons lemon juice
1/4 cup thinly sliced basil

1. Bring 4 quarts of water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
2. As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.
3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra chesse at table.
This made a lot of food! It says it serves four, but we ate tons and still have leftovers. It only took about a half hour to cook. I love that it only uses two pots, so not tons of dishes afterwards. I didn't have asparagus today, but I think it would be even better with it!