Fettuccine Primavera
"Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes...."
INGREDIENTS
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8 oz uncooked fettuccine
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1 tablespoon olive or vegetable oil
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1 cup fresh broccoli florets
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1 cup fresh cauliflower florets
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2 medium carrots, thinly sliced (1 cup)
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1 small onion, chopped (1/4 cup)
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1 container (10 oz) refrigerated Alfredo pasta sauce
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1/4 cup milk
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1 tablespoon Dijon mustard
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1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, rinsed to separate
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1 oz shaved Parmesan cheese
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