Cracked Pepper Fettuccine Pasta Primavera

Ingredients

• 1/2 lb. Pappardelles' Cracked Pepper Fettuccine
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 lb. asparagus, trimmed and cut into 1 1/2 in. diagonals
• 1 carrot, diced
• 1 yellow squash, diced
• 1/4 lb. snow peas, cut into 1/2 in. diagonals
• 3/4 teaspoon salt
• 3/4 cup vegetable broth
• 1/2 cup heavy or whipping cream
• 1 small head radicchio, thinly sliced
• 1 plum tomato, diced
• Freshly grated Parmesan cheese

Instructions

1. Melt butter in a skillet over medium heat. Add onions and cook until softened, about 5–8 minutes. Stir in asparagus and cook until just tender, about 5 minutes. Add carrot, yellow squash, and snow peas. Cook 3 minutes.
2. Stir in salt and broth, bring to a boil, and cook until liquid is reduced by half, about 3–5 minutes. Stir in cream and cook until the sauce thickens slightly, about 5 minutes.
3. Add radicchio and cook until it wilts, about 2 minutes.
4. Cook pasta in a separate pot of salted boiling water until al dente (about 8–10 minutes). Drain.
5. Toss hot pasta and sauce in a large bowl, sprinkle with tomatoes, and serve with freshly grated Parmesan.