Zucchini And Yellow Squash Fettuccini Alfredo

• 1 10 oz. tub of Three Bridges Alfredo Sauce
• 1 9 oz. package of Three Bridges Organic Fettucine
• 12 yellow squash, patty pan shape, if available, cut in 1/8ths
• or 2 each yellow squash crooked neck, sliced in 1/4" pieces
• 1 each zucchini, sliced in 1/4" pieces
• 1/2 cup olive oil
• 8 cloves garlic, sliced thinly
• 1 cup parmesan cheese, grated
• 1/2 cup parsley leaves
• kosher salt and black pepper to season

1. Heat a large saute pan over medium heat, add in 1/2 the olive oil and 1/2 the garlic. Cook for 30 seconds stirring constantly.
2. Add in the yellow squash and cook until soft and lightly colored. Season with salt and pepper.
3. Remove the yellow squash from the saute pan, hold warm.
4. Clean the saute pan then heat it again over medium heat, add in the remaining olive oil and garlic. Cook for 30 seconds stirring consistently.
5. Add in the zucchini and cook until soft and lightly colored. Season with salt and pepper.
6. Remove the zucchini from the saute pan and mix it with the yellow squash. Hold warm.
7. Clean the saute pan again and add in the Three Bridges Alfredo sauce. Heat over low heat until warm.
8. Cook the Three Bridges Fettuccini according to package directions. Add to the Alfredo sauce with the parsley and mix well. Season with salt and pepper.

three, fettucine, yellow squash, neck, zucchini, olive oil, garlic, parmesan cheese, parsley, kosher salt

Taken from food52.com/recipes/60729-zucchini-and-yellow-squash-fettuccini-alfredo (may not work)