Ingredient:
8 ounces uncooked fettuccine or linguine
1 tbsp 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 pasta sauce
1 tbsp grated Parmesan cheese
Method:
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.
8 ounces uncooked fettuccine or linguine
1 tbsp 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 pasta sauce
1 tbsp grated Parmesan cheese
Method:
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.
