2 packages Zallie's Fresh Kitchen Fettuccine
1 red onion, peeled and roughly chopped
1 bunch asparagus, ends trimmed and chopped
1 pt cherry tomatoes, halved
2 small zucchini, cut bite size pieces
1 container refrigerated alfredo sauce
Parmesan cheese, for serving
1
Bring a large pot of salted water to a boil over medium high heat. Once boiling, add pasta and cook according to package directions. Drain.
2
While waiting for the water to boil, saute the onion and asparagus in 2 tsp of olive oil for about 5 minutes, then add in cherry tomatoes and zucchini and cook for an additional 5 minutes or until the veggies are tender but not overcooked.
3
Add drained pasta to the skillet with the cooked veggies; stir in the alfredo sauce and toss everything gently to coat.
4
Serve with grated parmesan cheese if desired.
Ingredients
2 packages Zallie's Fresh Kitchen Fettuccine
1 red onion, peeled and roughly chopped
1 bunch asparagus, ends trimmed and chopped
1 pt cherry tomatoes, halved
2 small zucchini, cut bite size pieces
1 container refrigerated alfredo sauce
Parmesan cheese, for serving