Pasta With Spring Vegetables in Light, Lemony Cream Sauce | Oregonian Recipes

Ingredients

• 1 tablespoon butter
• 1 tablespoon sliced green onions, white and light-green parts
• 1 14 1/2-ounce can reduced-sodium chicken broth
• 1/2 cup whipping cream or crème fra‹che
• 1 teaspoon grated lemon zest
• Salt and freshly ground black pepper
• 2 medium carrots, peeled and cut into 1/8-inch slices (about 1 cup)
• 1/2 medium fennel bulb, cut into 1/4-inch dice (about 3/4 cup)
• 12 medium asparagus spears, woody ends snapped off, cut into 1-inch lengths (about 1 cup)
• 1 cup shelled fresh or frozen peas (1 pound fresh English pea pods will yield about 1 cup)
• 8 ounces dried fettuccine (I prefer egg fettuccine) or linguine
• 1 1/2 cups freshly grated good-quality parmesan cheese
• 1 tablespoon chopped fresh herbs, such as parsley, dill, mint, tarragon or basil (don't use a strong herb such as rosemary, oregano or thyme)