Active Time

　　10 min

　　Total Time

　　30 min

　　Packed with springtime vegetables, this meal is a quick fix for the winter blues.

　　

Ingredients

Makes 4 servings

　　1 (1-lb) bag frozen broccoli florets

　　10 oz frozen cut haricots verts or green beans

　　1 cup frozen shelled edamame or baby lima beans (5 ounces)

　　1 lb dried fettuccine

　　1/4 cup olive oil

　　6 garlic cloves, finely chopped

　　1/4 teaspoon dried hot red pepper flakes

　　1/2 cup frozen chopped onions (3 ounces)

　　2 cups cherry or grape tomatoes (1/2 pound), halved lengthwise

　　2 tablespoons unsalted butter

　　1/4 cup finely grated Parmigiano-Reggiano

　　Accompaniment: finely grated Parmigiano-Reggiano

　　

Step 1

Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.

　　

Step 2

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. Transfer oil with garlic and red pepper to a cup. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.

　　

Step 3

Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.