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Fettuccine Primavera




Source of Recipe


Betty Crocker


List of Ingredients




8 ounces uncooked fettuccine
1 tablespoon olive or vegetable oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup Green Giant® frozen sweet peas, rinsed to separate
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese


Recipe



1. Cook and drain fettuccine as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir Alfredo sauce into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Sprinkle with cheese.