Uncooked Fettuccine Pasta Primavera

Uncooked Fettuccine Pasta Primavera

Ingredients:
8 ounces uncooked fettuccine or linguine
2 medium carrots
1 small onion
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
1 cup frozen green peas

Directions:
1 (10 ounce) container refrigerated Alfredo sauce
Grated Parmesan cheese -- if desired
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. While the water is heating and
the fettuccine is cooking, continue with the recipe.
Peel the carrots, and cut crosswise into thin slices. Peel and chop the
onion.
Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Add the
carrots, onion, broccoli flowerets, cauliflowerets and frozen peas.
Stir-fry with a turner or large spoon 6 to 8 minutes, lifting and stirring
constantly, until vegetables are crisp-tender when pierced with a fork.
Stir the Alfredo sauce into the vegetable mixture. Cook over medium heat,
stirring constantly, until hot.
Drain the fettuccine in a strainer or colander. Stir the fettuccine into
the vegetable mixture. Serve with cheese.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
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