- 2 ounces Archer Farms™ fettucine
- 3/4 cup julienne-cut carrots
- 1/4 pound asparagus, medium thickness, trimmed and cut in thirds
- 2 ounces snow pea pods, strings removed and cut in half
- 1 (10 ounce) container refrigerated Alfredo sauce
- 1/4 cup shredded Parmesan cheese
- Bring large saucepan of salted water to a boil; stir in fettuccine. Cook 5 minutes; add carrots and asparagus. Return to a boil; cook 3 minutes. Add snow peas and cook an additional minute. Drain.
- Meanwhile, heat Alfredo sauce as directed on package. Toss drained pasta and vegetables with sauce. Sprinkle on the Parmesan cheese.