Light Spring Vegetable Fettuccini Alfredo

Prepare pasta al dente according to package directions, and steam vegetables.

Meanwhile, in a medium saucepan or sauté pan, bring half-and-half and butter to a simmer over medium-low heat. Make sure you don’t boil it.

Drain pasta and vegetables and place in a large bowl. Add parmesan to the cream mixture and stir. Pour the Alfredo sauce over the pasta and vegetables and toss gently to coat.

Note: The final mixture will not resemble the thick sauce you get from a jar. It will seem too thin, but toss your pasta and veggies and try it. It has all the taste of Alfredo without all the heaviness.