Creamy Lemon Fettuccine with Sautéed Vegetables

1 white onion, diced

1 shallot, thinly sliced

1 zucchini, cut into 1” pieces

1 cup asparagus, roughly chopped

1-1.5 cup cup cherry tomatoes, halved

8 oz sliced portobello mushrooms

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper flakes

2 tbsp butter

2 cloves garlic, mined

1 tbsp flour

1 cup milk, at room temperature

Zest & juice from 1 lemon

9 oz fresh fettuccine (I used Buitoni brand)

In a large skillet, heat about 2 tbsp of olive oil. Add the onions and shallots. Sauté for 3-5 minutes, until tender. Add in the zucchini, asparagus, cherry tomatoes, and mushrooms. Season with salt, pepper, and crushed red pepper. Sauté until vegetables are tender and cooked through, then transfer into a large bowl and set aside. To the same skillet, melt the butter over low-medium head and add garlic. Cook until fragrant, 2-3 minutes. Stir in the flour and whisk until thick and fully combined. Slowly whisk in the milk. Whisk continuously until fully combined. Add in the lemon zest, juice, and season with a pinch of salt and pepper. Continue to stir and whisk until sauce is thickened and smooth. Stir in the vegetables and toss to combine.

While cooking the sauce, boil water in a large pot and cook pasta to package instructions. My pasta called for 2 minutes in boiling water. Use tongs to transfer cooked pasta to the large bowl that previously held the vegetables. Pour over the lemon sauce with vegetables. Add 1/4 cup of the pasta water from the pot. Toss and stir to combine.