1. In large skillet over medium heat, melt butter. Add onion and garlic; cook and stir until onion is tender. Add asparagus, mushrooms, zucchini and carrot; cook, stirring constantly, 2 minutes. Increase heat to high. Combine half-and-half, broth, flour and basil in small bowl; add to skillet. Bring mixture to a boil. Boil, stirring occasionally, until thickened.
2. Meanwhile, cook fettuccine according to package directions; drain. In serving bowl, place hot fettuccine, sauce and one cup of cheese; toss gently. Top with remaining cheese.
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