Ingredients
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 oz)
6
garlic cloves, finely chopped
1/4
tsp dried hot red pepper flakes
1/2
cup frozen chopped onions (3 oz)
2
cups cherry or grape tomatoes (1/2 lb), halved lengthwise
1/4
cup finely grated Parmigiano-Reggiano
Accompaniment: finely grated Parmigiano-Reggiano
Directions
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.
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.
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.
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