Pasta Primavera

8 oz. uncooked fettuccine or linguine
1 tbsp olive oil
1 cup broccoli florets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas, rinsed to separate
1 small onion, chopped (1/4 cup)
1 tbsp grated Parmesan cheese
Alfredo Sauce

1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas, and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crsip-tender.
3. Prepare Alfredo Sauce. Stir sauce into vegetable mixture. Drain fettuccine. Stir fettuccine into sauce mixture; heat through.  Sprinkle with cheese.

Recipe from Betty Crocker's New Cookbook, 1996 version.

THINGS I CHANGED:

• I didn't make my own alfredo sauce.  I wanted to, but I forgot to buy heavy cream.  Meh.
• Zucchini.  I added some fresh zucchini because I had a couple from the garden.  Good, good, idea.  Really delicious addition.

THINGS I LEARNED:

• Cooking veggies in oil is really yummy. 
• You don't need meat for a really good, filling dish.

OVERALL OPINIONS:

Bill: Really liked it.  Had seconds and wants me to make it again.

Emma: Loved it.  Ate everything.

Georgia: She ate some pasta and carrots and broccoli.  Otherwise, she wasn't a fan.  Of course, it didn't contain meat, so there wasn't anything in it that she really gets excited about.

Me:  I loved it.  This is really fantastic, and I can see myself making it frequently.  It reheats very well, too.