Fettuccine With Green Vegetables Recipe

Ingredients

4 ounces uncooked fettuccine1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces1 medium zucchini, chopped1 tablespoon canola oil1 green onion, thinly sliced1 garlic clove, minced1/4 cup frozen peas, thawed1/4 teaspoon salt1/8 teaspoon pepper1/4 cup shredded Romano cheese2 tablespoons minced fresh parsley4 teaspoons minced chivesAdditional shredded Romano cheese, optional

Preparation

Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender.

Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.