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.
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.
Add drained pasta to the skillet with the cooked veggies; stir in the alfredo sauce and toss everything gently to coat.
Serve with grated parmesan cheese if desired.
1 servings
8