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Categories:
fettuccine fresh cauliflower floret fresh broccoli florets carrot red pepper summer zucchini Alfredo Sauce basil Parmesan cheese
Viewed: 32 - Published at: 8 years agoIngredients
- 1 (12 ounce) package fettuccine
- 1 cup fresh cauliflower floret
- 1 cup fresh broccoli florets
- 1/2 cup carrot, julienned
- 1 small red pepper, julienned
- 1 small summer squash, sliced
- 1 small zucchini, sliced
- 1 cup alfredo sauce
- 1 teaspoon dried basil
- shredded parmesan cheese, to taste for topping
Method
- In a large saucepan, cook fettuccine according to the package directions.
- Add vegetables during the last 4 minutes of cooking pasta.
- Drain and return all to the pan.
- Add Alfredo sauce and basil, tossing to coat.
- Cook over low heat for 1-2 minutes or until heated through.
- Sprinkle with Parmesan cheese to your taste right before serving.
