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. minced fresh parsley
3 Tbsp. minced fresh chives
1/2 C. finely grated Romano cheese

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.
 
 
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