4 cups mixed vegetables cut into bite sized pieces (broccoli, carrots, sliced mushrooms, bell peppers, zucchini, asparagus, peas... whatever you have on hand or like)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 Tablespoon fresh basil, minced
1 lb. fettuccine, cooked in salted water according to package directions
Alfredo Sauce
1 stick unsalted butter
1 cup heavy cream
1/2-3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
To make sauce:
Melt butter in cream over medium high heat. Bring almost to a boil and whisk in salt, pepper and cheese. Keep over low heat until ready to pour over pasta. The sauce will thicken, but if it gets too thick just thin with a little milk.
To make pasta:
Heat large skillet over medium high heat. Add butter and garlic and let cook for about 1 minute, but do not burn the garlic. Add vegetables to the pan and cook for about 4-6 minutes just until they are crisp tender.
Season with salt, pepper, oregano and red pepper flakes. Toss vegetables with pasta and sauce. Garnish with basil.
Notes:
*The sauce will taste very salty, but it won't be once tossed with pasta and vegetables. Be sure to use unsalted butter.