linguine with spring veggies... 20 minutes

the goods:

1 pound linguine
1 pound asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
1 cup heavy cream
2 tablespoons butter, cut into pieces



In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add veggies. Cook until veggies are crisp-tender, about 3 minutes. Reserve 1/3 cup pasta water; drain pasta mixture, and set aside.



In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season generously with salt and pepper.