Ingredients

1/2 lb. asparagus
2 Tbsp. butter
2 Tbsp. olive oil
1 medium clove garlic, minced
1 medium zucchini, seeds removed, diced small
2 green onions, thinly sliced
1/2 C. frozen peas, defrosted and drained
1/2 tsp. salt
black pepper
8 oz. cooked fettuccine
1/4 C

Cooking Instructions

Cut the asparagus on the diagonal into 1/2″ pieces. Bring a pan of water to a boil, add asparagus and cook for 2 minutes. Drain, rinse with cold water and pat dry. In a large skillet, heat butter and oil over medium heat. Add garlic and saute for 1 minute. Stir in zucchini and green onions, sauteing for 2 minutes. Add asparagus, peas, salt and pepper, heating for 2 minutes. Drain fettuccine and put back into hot pan. Add vegetables, parsley, chives and cheese, stirring to coat.
 
 
 "For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)