Fetticcine Alfredo Primavera

Fetticcine Alfredo Primavera

4 to 5 cups assorted vegetables...(sliced carrots, broccoli and cauliflower florets, yellow or zuchinni squash, asparagus cut into 1-2" pieces, bell pepper in strips, onions...your choice)
2 tablespoons olive oil
salt, to taste
red pepper flakes, to taste
2 teaspoons minced garlic
5 to 6 ounces fettuccine, cooked according to directions, drained and returned to pot
3 tablespoons butter
1/2 cup heavy cream
1/2 cup parmesan cheese
salt to taste
extra parmesan cheese

Saute all vegetables in olive oil in order of how long they cook.  (I listed the ones I cooked in order of longer cooking to least).  Season with salt and red pepper flakes. Add minced garlic and cook till fragrant; remove from heat.

Add butter and cream to fettuccine and stir till butter is melted. Add parmesan and stir till melted and smooth.

Mound fettuccine onto two warmed plates. Top each serving with sauteed vegetables and sprinkle with more parmesan cheese to garnish.

Serves 2