Pasta Primavera Pronto

Ingredients

• 0.3 teaspoon pepper dried red hot
• 2 tablespoons butter unsalted
• 4 servings parmesan finely grated
• 0.5 pound grape tomatoes halved lengthwise
• 1 lb fettuccine barilla dried
• 3 ounces onion frozen chopped
• 6  garlic clove finely chopped
• 1 lb broccoli florets frozen
• 0.3 cup olive oil 
• 0.3 cup parmesan finely grated
• 5 ounces baby lima beans frozen shelled
• 10 oz haricots verts frozen

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• colander

Directions

1. Bring a 6-quart pot of salted water
2. to a boil.
3. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes.
4. Transfer vegetables with a slotted spoon to a large bowl.
5. Add pasta to boiling water and cook until al dente, then drain in a colander.
6. Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute.
7. Transfer oil with garlic and red pepper to a cup.
8. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.
9. Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes.
10. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.