Servings Serves up to 6 Time To Cook Total Cooking time: 45 minutes. Fettuccine Pasta With Spring Vegetables And Cream Ingredients 1 pound fettuccine pasta, you can also use tagliatelle style pasta 4 ounces fresh asparagus 4 tablespoons butter 1/4 cup finely chopped celery 1/4 cup finely chopped yellow onion 1/2 cup finely diced carrots 1/2 cup finely diced zucchini 1/4 cup finely diced red bell pepper salt and freshly ground black pepper 1 cup heavy cream 1/4 cup freshly grated parmigiano-reggiano cheese 2 tablespoons finely chopped flat leaf parsley Directions   Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet until tender. Cut into 3/4 inch lengths. Melt the butter in a large skillet over medium-high heat. Add the onion and saute to a rich golden color. Add the celery and carrot and saute for another 5 minutes. Add the zucchini and red bell pepper to the skillet and continue to saute over medium-high heat until all the vegetables are tender and lightly colored, approximately 10 to 20 minutes depending on the size of the skillet. Add salt and black pepper to taste. Add the asparagus to the skillet and saute for about  minute. Add the cream and cook, stirring occasionally, until the cream is reduced by half,  then remove from the heat and set aside. While the cream is cooking, bring 4 quarts of water to a boil in a large saucepan or pot. Add 1 tablespoon of salt and the pasta to the boiling water in the saucepan, stirring. When the pasta is cooked al dente, return the skillet with the sauce to medium-high heat, drain the pasta and toss it with the sauce, adding the grated cheese and parsley. Serve at once.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.