Light Spring Vegetable Fettuccini Alfredo

• 8 ounces, weight Fettuccini
• 8 ounces, weight Spring Vegetables
• 1 cup Half-and-half
• 6 Tablespoons Butter
• 1/2 cups Grated Parmesan

1. Prepare pasta al dente according to package directions, and steam vegetables.
2. Meanwhile, in a medium saucepan or saute pan, bring half-and-half and butter to a simmer over medium-low heat.
3. Make sure you dont boil it.
4. Drain pasta and vegetables and place in a large bowl.
5. Add parmesan to the cream mixture and stir.
6. Pour the Alfredo sauce over the pasta and vegetables and toss gently to coat.
7. Note: The final mixture will not resemble the thick sauce you get from a jar.
8. It will seem too thin, but toss your pasta and veggies and try it.
9. It has all the taste of Alfredo without all the heaviness.

weight fettuccini, vegetables, butter, parmesan

Taken from tastykitchen.com/recipes/main-courses/light-spring-vegetable-fettuccini-alfredo/ (may not work)