Ingredients
8
oz uncooked fettuccine
1
tablespoon olive or vegetable oil
1
cup fresh broccoli florets
1
cup fresh cauliflower florets
2
medium carrots, thinly sliced (1 cup)
1
small onion, chopped (1/4 cup)
1
container (10 oz) refrigerated Alfredo pasta sauce
1/4
cup milk
1
tablespoon Dijon mustard
1
cup frozen sweet peas, rinsed to separate
1
oz shaved Parmesan cheese
Preparation
Cook and drain fettuccine as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.
