- 1 bag Al Dente Egg Fettuccine
- 3 tbsp olive oil
- 3 cloves garlic minced
- 2 cups zucchini sliced
- 2 cups asparagus sliced
- 1 sweet bell pepper diced
- 1 cup half & half
- 1/2 cup parmesan
- salt & pepper
- Cook the Egg Fettuccine. Drain and set aside.
- Saute vegetables in a large skillet with olive oil, over medium high-heat, until cooked.
- Add half and half and simmer.
- Add pasta to the skillet with vegetables, parmesan cheese, salt and pepper. Adjust seasoning to your liking. Enjoy!