½lbfresh asparagus spearscut into 1 ½ -inch pieces
1small red bell peppercut into ½ -inch pieces
1medium zucchiniseeded and cut into ½ -inch pieces
1medium yellow squashseeded and cut into ½ -inch pieces
1shallotcut into small half circles
2-3green onionscut int 1 ½ inch pieces
2tablespoonsolive oil or butter
2clovesgarlicfinely chopped
½teaspoonsalt
Pasta
1lbfettuccine
Alfredo Sauce
½cupbuttercut into pieces
1cupheavy cream
¾cupgrated Parmesan cheesemore if desired
½teaspoonsalt
Instructions
Saute vegetables in olive oil or butter till tender and just beginning to caramelize.
Cook fettuccine in 1 gallon of well-salted water until al dente. Remove and add directly to alfredo sauce, reserving pasta water if necessary to thin.
Heat butter and heavy cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 5 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt. Taste and adjust seasoning.
To serve, toss fettuccine with sauce, top with sauteed vegetables, and garnish with additional grated parmesan.