Fettuccine With Green Vegetables

• 4 ounces uncooked fettuccine
• 1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 medium zucchini, chopped
• 1 tablespoon canola oil
• 1 green onion, thinly sliced
• 1 garlic clove, minced
• 1/4 cup frozen peas, thawed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded Romano cheese
• 2 tablespoons minced fresh parsley
• 4 teaspoons minced chives
• Additional shredded Romano cheese, optional

1. Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. In a
3. , saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender.
4. Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.

fettuccine, fresh asparagus, zucchini, canola oil, green onion, garlic, frozen peas, salt, pepper, romano cheese, parsley, chives, romano cheese

Taken from www.tasteofhome.com/recipes/fettuccine-with-green-vegetables/ (may not work)