Fettuccine Vegetable Toss - cooking recipe

Ingredients

12 oz. fettuccine
3 Tbsp. butter
3 Tbsp. vegetable oil
2 c. broccoli flowerets
1 large onion, chopped coarsely
4 oz. fresh Chinese pea pods
1 c. fresh mushrooms, quartered
1 large yellow or red bell pepper, cut in 1/2-inch strips
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. heavy cream
1/2 c. Parmesan cheese
1 large clove garlic

Preparation

Cook fettuccine per directions.
In deep 12-inch skillet, heat butter and oil.
Add broccoli and onion; cook 3 minutes, stirring often.
Add pea pods, mushrooms, peppers, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender.
Add cream and Parmesan cheese.
Cook for 3 minutes until blended and simmering. Drain fettuccine and add to skillet.
Stir until well mixed. Serve immediately.