- 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 frozen green peas, rinsed to separate
- 1 small onion, chopped
- 1 (10 ounce) container refrigerated Alfredo pasta sauce
- 1 tablespoon grated Parmesan cheese
- Cook fettuccine as directed on package.
- While fettuccine is cooking, 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 in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.