Pasta Primavera Pronto

• 1 (1-lb) bag frozen broccoli florets
• 10 oz frozen cut haricots verts or green beans
• 1 cup frozen shelled edamame or baby lima beans (5 ounces)
• 1 lb dried fettuccine
• 1/4 cup olive oil
• 6 garlic cloves, finely chopped
• 1/4 teaspoon dried hot red pepper flakes
• 1/2 cup frozen chopped onions (3 ounces)
• 2 cups cherry or grape tomatoes (1/2 pound), halved lengthwise
• 2 tablespoons unsalted butter
• 1/4 cup finely grated Parmigiano-Reggiano
• Accompaniment: finely grated Parmigiano-Reggiano

1. Bring a 6-quart pot of
2. to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.
3. Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Transfer oil with garlic and red pepper to a cup. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.
4. Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.

frozen broccoli, verts, beans, fettuccine, olive oil, garlic, onions, cherry, unsalted butter, accompaniment

Taken from www.epicurious.com/recipes/food/views/pasta-primavera-pronto-233800 (may not work)