Fettuccine Primavera

 

8

oz uncooked fettuccine

1

tablespoon olive or vegetable oil

1

cup fresh broccoli florets

1

cup fresh cauliflower florets

2

medium carrots, thinly sliced (1 cup)

1

small onion, chopped (1/4 cup)

1

container (10 oz) refrigerated Alfredo pasta sauce

1/4

cup milk

1

tablespoon Dijon mustard

1

cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, rinsed to separate

1

oz shaved Parmesan cheese

• 1 Cook and drain fettuccine as directed on package.
• 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• 3 Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.