Pasta Primavera 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.