Pasta Primavera

Instructions

1. 1

   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. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:15" Protein; 59g Carbohydrate; 40mg Cholesterol; 447mg Sodium Fat; 0 Other Carbohydrates skillet Tip To save time, substitute a 16-ounce bag of fresh vegetables for stir-fry, available in the produce section of the supermarket, for the vegetables in this recipe. Many supermarkets carry fresh broccoli flowerets and cauliflowerets already washed and ready to use. You'll find them in the produce department.