1 lb. dried fettuccine or tagliatelle noodles
1 C broccoli florets
1 C zucchini, chopped
3/4 C snow or sugar snap peas, cut into same half inch pieces
3 pearl onions, chopped
2 T olive oil
3 T butter
salt and pepper to taste
1 C heavy cream
12 basil leaves, chopped
1/2 C grated Parmesan cheese
1Bring 5 Quarts water to rolling boil in a large pot. Add the broccoli and cook just 1 minute. Remove vegetables with a sieve or slotted spoon and rinse under cold water to stop the cooking. Keep the cooking water warm.
2 Heat oil and butter in large skillet over medium heat. Add and cook the onion. Then add the broccoli, zucchini, and peas. Cook and stir until tender.
3 Meanwhile, return vegetable cooking water to a boil and prepare pasta.
4 Stir in cream to vegetable mixture and simmer until slightly reduced.
5 Drain pasta and add it to the sauce along with basil and Parmesan. Toss to coat over low heat. Serve hot.