Fettuccine Vegetable Toss

• 12 oz. fettuccine
• 3 Tbsp. butter
• 3 Tbsp. vegetable oil
• 2 c. broccoli flowerets
• 1 large onion, chopped coarsely
• 4 oz. fresh Chinese pea pods
• 1 c. fresh mushrooms, quartered
• 1 large yellow or red bell pepper, cut in 1/2-inch strips
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. heavy cream
• 1/2 c. Parmesan cheese
• 1 large clove garlic

1. Cook fettuccine per directions.
2. In deep 12-inch skillet, heat butter and oil.
3. Add broccoli and onion; cook 3 minutes, stirring often.
4. Add pea pods, mushrooms, peppers, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender.
5. Add cream and Parmesan cheese.
6. Cook for 3 minutes until blended and simmering. Drain fettuccine and add to skillet.
7. Stir until well mixed. Serve immediately.

fettuccine, butter, vegetable oil, broccoli flowerets, onion, fresh chinese, fresh mushrooms, red bell pepper, salt, pepper, heavy cream, parmesan cheese, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681991 (may not work)