Creamy Pasta Primavera with Spring Vegetables

Prepare the vegetables before you start cooking. Cut the broccolini into florets, halve the larger florets lengthwise, and slice the stems on a diagonal into bite-size pieces. Trim the strings from the snow peas and slice them diagonally. Snap off the woody ends of the asparagus, leave the tips whole, and cut the stalks into short diagonal pieces. Slice the zucchini, halve the cherry tomatoes, and mince the garlic.

Make the cream sauce. In a small saucepan over medium heat, melt the butter. Add the heavy cream and Parmigiano Reggiano, stirring until the cheese melts and the sauce is smooth and gently simmering. Remove from the heat and set aside.

Bring a large pot of well-salted water to a boil. Cook the linguine until just shy of al dente, following the package directions and reducing the cooking time by about 1 minute. Before draining, reserve 1/3 cup of the pasta water.

While the pasta cooks, heat 1 1/2 tbsp olive oil in a large skillet over high heat. Add the mushrooms and cook for about 4 minutes, stirring occasionally, until golden brown. Transfer them to a plate.