Fettuccine Primavera

8 ounces uncooked fettuccine
1 tablespoon olive or vegetable oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen sweet peas, rinsed to separate
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese

Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat.

Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.

Stir Alfredo sauce into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Sprinkle with cheese. Makes 4 servings