Creamy Fontina Pasta

This is a creamy pasta dish with tons of veggies. 
It can be very versatile as well by using different pastas and vegetables.

INGREDIENTS:

•  10
  ounces
  dried pasta
  (I used linguine)
•  ½
  cup
  butter
  (divided)
•  8
  ounces sliced
  mushrooms
•  1 yellow zucchini,sliced
•  ½
  cup
  finely chopped red onion
•  ⅓
  cup broth (I used chicken)
•  1
  teaspoon
  salt
•  8
  ounces
  Fontina cheese
  (diced small)
•  ½
  cup
  chopped parsley
• Salt and freshly ground pepper
  (to taste)

DIRECTIONS:

1. Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
2. Meanwhile, heat 4 tablespoons of the butter in a large skillet over medium-high heat. Sauté the veggies until tender about 5-7 minutes
3. 
   
   
4. Add the broth to the skillet; cook until the broth is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
5. 
   
   
6. Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.
7.