Prep: 15 min Cook: 20 min 4 Servings
8 oz uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas (from 1-lb bag), rinsed to separate
1 small onion, chopped (1/4 cup)
Alfredo Sauce (see Alfredo Sauce post)
1 tablespoon grated Parmesan cheese
1.) Cook fettuccine as directed on package
2.) Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, carrots, peas, and onion in oil 6 to 8 minutes, stirring frequently; until vegetables are crisp-tender. Remove from heat; keep warm.
3.) Make Alfredo Sauce. Stir sauce into vegetable mixture
4.) Drain noodles and stir into sauce mixture--heat thorough. Sprinkle with cheese.
*Betty Crocker Cookbook
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