Fettuccine Primavera

Fettuccine Primavera

Ingredients:
8 ounces uncooked fettuccine or linguine
Salt (optional)
2 medium carrots
1 small onion
1 tablespoon olive or vegetable oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen green peas
1 (10 ounce) container refrigerated Alfredo sauce
Grated Parmesan cheese (optional)

Directions:
Fill a Dutch oven about half full of water, add 1/2 teaspoon salt if desired, cover and bring to a rapid boil.
Add the fettuccine, return to a boil, and boil uncovered 11 to 13 minutes, stirring often, until tender. Continue with the recipe while the pasta cooks.
Peel the carrots and slice thinly crosswise. Peel and chop the onion.
Heat the oil in a skillet over medium-high heat 1 to 2 minutes. Add the carrots, onion, broccoli, cauliflower and peas.
Stir-fry 6 to 8 minutes, lifting and stirring constantly, until the vegetables are crisp-tender.
Stir the Alfredo sauce into the vegetables and cook over medium heat, stirring constantly, until hot.
Drain the fettuccine and stir it into the vegetable mixture. Serve with cheese.