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
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.
Makes 4 servings, about 1 3/4 cups each
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.