1Cook and drain fettuccine as directed on package.
2Meanwhile, 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.
3Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.