Pasta Primavera

Ingredients

• Salt
• 6 ounces haricots verts, cut into 3/4-inch pieces (about 1 1/4 cups)
• 12 thin asparagus spears, tough ends snapped off, cut diagonally into 3/4-inch pieces
• 1 medium zucchini, cut into 1/2-inch dice
• 1 cup frozen peas, thawed
• 6 tablespoons unsalted butter
• 8 ounces brown mushrooms, sliced thin (about 4 cups)
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups heavy cream
• 2 pounds fresh egg fettuccine
• 2 medium garlic cloves, minced
• 1/4 cup shredded fresh basil leaves
• juice of one lemon
• salt and freshly ground pepper to taste