Ingredients:
8 oz Fettuccine, cooked al dente
1 cup Small Broccoli Florets
1 cup Small Cauliflower Florets
1/2 each Sliced Red Pepper
1 cup Sliced Zucchini
1 cup Sliced Fresh Mushrooms
1/2 cup Chopped Red Onion
3 TBSP Butter
2 Cloves Garlic - Sliced
1 cup Chef Creations Alfredo Sauce
1 cup Grated Romano and/or Parmesan cheese
1 TBSP Chopped Parsley
Procedure: Sauté vegetables and garlic in butter.
Sauté until vegetables are cooked but still crisp. Add
Alfredo Sauce. Toss evenly and add fettuccine. Add cheese,
toss again and bring to a simmer for about 3 minutes. Plate and sprinkle with chopped parsley.
