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Categories:
Pasta cauliflower broccoli florets fresh carrots sweet red bell peppers yellow summer zucchini Alfredo Sauce basil salt Parmesan
Viewed: 22 - Published at: 9 years agoIngredients
- 12 ounces pasta, fettuccine 1 package
- 1 cup cauliflower florets fresh
- 1 cup broccoli florets fresh
- 1/2 cup carrots julienned
- 1 small sweet red bell peppers julienned
- 1 small yellow summer squash sliced
- 1 small zucchini sliced
- 1 cup alfredo sauce
- 1/2 cup basil
- 1 x salt and black pepper to taste
- 1 x parmesan, parmigiano-reggiano cheese, grated
Method
- In a large saucepan, cook fettuccine according to the package directions.
- Add vegetables during the last 4 minutes of cooking pasta.
- Drain off water and return it all to the pan.
- Add Alfredo sauce (canned is fine) and basil, tossing to coat.
- Cook over low heat for 1 to 2 minutes or until heated through.
- Sprinkle with Parmesan cheese to your taste, right before serving.
- Great when served with hot garlic bread or your favorite warm crusty bread and butter.
