Pasta Primavera

By á-3974

Ingredients

• 8 ounces uncooked fettuccine
• or linguine
• 1 tablespoon olive or vegetable oil
• 1 cup broccoli flowerets
• 1 cup cauliflowerets
• 2 medium carrots, thinly sliced
• (1 cup)
• 1 cup frozen green peas,
• rinsed to separate
• 1 small onion, chopped (1/4 cup)
• 1 container (10 ounces)
• refrigerated Alfredo sauce
• 1 tablespoon grated
• Parmesan cheese

Preparation

Step 1

Cook and drain fettuccine as directed
on package. While fettuccine is cook-
ing, heat oil in 12-inch skillet over
medium-high heat. Cook broccoli,
cauliflowerets, carrots, peas and onion
in oil 6 to 8 minutes, stirring frequently,
until vegetables are crisp-tender.
Stir Alfredo sauce into vegetable mix-
ture; cook until hot. Stir in fettuccine;
heat through. Sprinkle with cheese.