Fettuccine With Green Veggies
- Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 cup 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 for 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, parley and chives. Garnish with additional cheese if desired.