Fettucine Alfredo with Sun Dried Tomatoes

This dish has loads of vegatables and a sprinkling of Lemon Zest breathe new life into a traditionally rich and heavy dish.

The best thing is...It only takes about 15 minutes, give or take to make...Let's get started...Shall we?

INGREDIENTS:

• 8 ounces dried fettuccine
• 1/2 cup dried tomatoes (not oil-packed), chopped
• 4 tablespoons butter
• 1 tablespoon olive oil
• 4 ounces fresh asparagus spears, trimmed
• 4 ounces fresh Brussels sprouts, trimmed and quartered
• 1 1/2 cups fresh broccoli florets
• 8 fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1/2 cup finely shredded Parmesan cheese
• milk
• finely shredded Parmesan cheese
• 2 teaspoons finely shredded lemon peels

DIRECTIONS:

1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.
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<2i class="recipe__direction">2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

<3i class="recipe__direction">3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.

And there it is...Doesn't it look good? Enjoy!  Eat Well My friends!