Garden Primavera Fettuccini

• 12 ounces pasta, fettuccine 1 package
• 1 cup cauliflower florets fresh
• 1 cup broccoli florets fresh
• 1/2 cup carrots julienned
• 1 small sweet red bell peppers julienned
• 1 small yellow summer squash sliced
• 1 small zucchini sliced
• 1 cup alfredo sauce
• 1/2 cup basil
• 1 x salt and black pepper to taste
• 1 x parmesan, parmigiano-reggiano cheese, grated

1. In a large saucepan, cook fettuccine according to the package directions.
2. Add vegetables during the last 4 minutes of cooking pasta.
3. Drain off water and return it all to the pan.
4. Add Alfredo sauce (canned is fine) and basil, tossing to coat.
5. Cook over low heat for 1 to 2 minutes or until heated through.
6. Sprinkle with Parmesan cheese to your taste, right before serving.
7. Great when served with hot garlic bread or your favorite warm crusty bread and butter.

pasta, cauliflower, broccoli florets fresh, carrots, sweet red bell peppers, yellow summer, zucchini, alfredo sauce, basil, salt, parmesan

Taken from recipeland.com/recipe/v/garden-primavera-fettuccini-51991 (may not work)