Easy and delicious

Ingredients

1 tablespoon olive oil
2 teaspoons salt for cooking, place a sprinkle for the sauce
2 tablespoons butter
1 or 2 cloves of garlic
1/2 cup chicken broth (or vegetable broth for vegetarian)
1 lb asparagus, upper half only
1 small zucchini or yellow squash
1/2 cup thinly sliced carrot
1/2 red or yellow bell pepper
3/4 cup heavy cream (replace half with regular milk for a lighter sauce)
1 package of fettuccine
chopped parsley
1 cup graded Parmesan cheese

Instructions

1. Bring water to boil, cook pasta according to directions on package. Add olive oil and salt to water before it boils

2. In a large skillet, melt butter and garlic. Add veggies and chicken broth and simmer covered for 3-5 minutes.

3. Add cream and simmer until pasta is cooked.

4. Drain pasta and return to large pot, pour sauce and veggies and toss on low heat adding 3/4 cup of Parmesan.

5. Plate and sprinkle with remaining cheese and parsley...ENJOY!