Fettuccine and Green Vegetables

By Jeannine13

Ingredients

• 4 * 4 ounces uncooked fettuccine
• 1/4 * 1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 * 1 medium zucchini, chopped
• 1 * 1 tablespoon canola oil
• 1 * 1 green onion, thinly sliced
• 1 * 1 garlic clove, minced
• 1/4 * 1/4 cup frozen peas, thawed
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon pepper
• 1/4 * 1/4 cup shredded Romano cheese
• 2 * 2 tablespoons minced fresh parsley
• 4 * 4 teaspoons minced chives
• * Additional shredded Romano cheese, optional

Preparation

Step 1

* Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
* In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender.
* Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.