Pasta Primavera

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2 cups green beans, trimmed and halved crosswise

2 cups broccoli florets

1/2 cup (1-inch) slices asparagus (about 2 ounces)

6 ounces uncooked fettuccine

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons minced fresh garlic

1/8 teaspoon crushed red pepper

1/2 cup fresh or frozen green peas

1 cup grape tomatoes, halved

2/3 cup half-and-half

1 teaspoon cornstarch

3/4 teaspoon salt

1/4 cup chopped fresh basil

1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

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