Fettuccine alfredo Veg pasta

ASPARAGUS:

Only the young shoots of asparagus are eaten.

Asparagus is low in calories, contains no cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. Nutrition studies have shown that asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. Folate is also critical for pregnant mothers, since it protects against neural tube defects in babies. Several studies indicate that getting plenty of potassium may reduce the loss of calcium from the body.Particularly green asparagus is a good source of vitamin C, packing in six times more than those found in citrus fruits.

INGREDIENTS

• 24 ounces dry fettuccini pasta
• Veg (i used asparagus,mushroom,Broccoli ,carrot,spinach)
  
• Basil
  
• salt and pepper to taste
• Alfredo Parmesan Sauce.
  
• 1/2 small onion chopped
• crushed garlic-2
• olive oil
  

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until done; drain.
Steam vegetables and set aside.
In a large saucepan, pour some olive oil. Add chopped onion ,garlic, salt, pepper .saute until onion turns soft.add steamed veggies.Add the alfredo sauce and pasta .Garnish with chopped basil leaves. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.