Fettucine Primavera- Mylinda

8 oz uncooked fettuccine

1 T olive or vegetable oil

1 C broccoli flowerets

1 C cauliflowerets

1 C frozen green peas, rinsed to separate

2 med carrots, thinly sliced (1 cup)

1 small onion, chopped (1/4 cup)

1 container (10 oz) refrigerated Alfredo sauce

1 T grated parmesan cheese

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.

Stir Alfredo sauce into vegetables mixture; cook until hot. Stir in fettuccine; heat through. Sprinkle with cheese.