Fettuccini Primavera

• 2 tablespoons unsalted butter
• 1 (8-ounce) package fresh shiitake mushrooms, trimmed and sliced
• 1 1/2 tablespoons plus 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup whipping cream
• Freshly grated nutmeg, to taste (optional)
• 1/4 cup shredded fontina or grated Parmesan cheese
• 1 (9-ounce) package refrigerated fettuccini or other fresh pasta
• 1/4 pound broccoli florets, cut into 1 1/2-inch pieces (about 1 1/2 cups)
• 1/4 pound asparagus, cut diagonally into 1 1/2-inch pieces (about 1 cup)
• 1/2 pound sugar snap peas, trimmed (about 1 cup)
• 1 cup cherry or grape tomatoes, halved
• 3 tablespoons minced fresh basil or tarragon (or a combination)
• Garnish: fontina or Parmesan cheese

1. Melt butter in a large skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and pepper; saute 3 minutes. Add garlic, and saute 1 minute. Add wine, and reduce liquid by half, cooking about 8 minutes. Add cream and, if desired, nutmeg; simmer 2 minutes. Remove sauce from heat, and stir in cheese. Set aside.
2. Add 1 1/2 tablespoons salt to a large pot of water, and bring to a boil. Add pasta, and cook 1 to 2 minutes or until al dente. Add broccoli and asparagus, and cook 2 minutes. Add sugar snap peas, and cook 1 minute or until vegetables are crisp-tender. Drain, reserving 1/4 cup water.
3. Transfer to a separate skillet. Stir in tomato halves and fresh herbs, and gently toss pasta with sauce, adding reserved water as needed for moisture. Garnish, if desired.

unsalted butter, fresh shiitake mushrooms, salt, freshly ground pepper, garlic, white wine, whipping cream, nutmeg, shredded fontina, fettuccini, broccoli florets, sugar, cherry, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/fettuccini-primavera (may not work)