Willie Green's Organic Farm

1. In a large stock pot, boil 6 quarts water for pasta. In a large saucepan, boil 3 quarts water and 1 Tbsp salt for vegetables. Fill large bowl with ice water for "shocking" or cooling blanched veggies to stop cooking. First add green beans to boiling water in saucepan. Cook 1.5 minutes, then add asparagus, cook 30 seconds, then add zucchini, cook 30 seconds, add peas, cook 30 seconds. Drain all veggies, and immediately plunge them into ice water bath to stop cooking. Let sit until chilled, about 3 minutes, then drain and set aside.
2. Heat 3 Tbsp. butter over med-high heat until foamy in the pan used for veg. Add mushrooms and saute until browned, 8-10 minutes. Add tomatoes and hot pepper flakes, reduce heat and simmer until tomatoes break down, about 7 minutes. Add cream and simmer until slightly thickened, about 4 minutes. Cover to keep warm and set aside.
3. Add pasta and salt to 6 quarts boiling water and cook until pasta is al dente. While pasta is cooking, heat remaining 3 Tbsp butter in large skillet over med. heat until foamy. Add garlic and saute until fragrant and slightly colored, about 1 minute. Add blanched veggies and cook until heated, about 2 minutes. Salt to taste, set aside. Bring mushroom-tomato sauce back to a simmer over medium heat.
4.Drain pasta and add it back to big stock pot. Toss mushroom sauce and pasta to coat. Add veggies and basil and a squeeze of lemon juice. Serve immediately with freshly grated Parmesan.