1Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
2Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
3In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.