Pasta Primavera and Garlic Bread

Source: Betty Crocker Cooking Basics

• 1/2 tsp salt (for cookign fettuccine), if desired
• 8oz uncooked fettuccine
• 2 medium carrots
• 1 small onion
• 1 tbsp olive or vegetable oil
• 1 cup broccoli florets
• 1 cup frozen green peas
• 1 cup cauliflower florets
• 1 container (10 oz) refrigirated Alfredo pasta sauce
• grated parmesan cheese, if desired

1. Fill a 4 qrt Dutch oven about half full water. Add 1/2 tsp salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13 minutes, stirring frequently. While the water is heating and the fettuccine is cooking, continue with the recipe.
2. Peel the carrots, and cut crosswise into thin slices to measure about 1 cup. Peel and chop onion to measure about 1/4 cup.
3. In a 12-inch skillet, heat the oil over medium-high heat 1 to 2 minutes. Add the carrots, onion, broccoli, cauliflower and frozen peas. Stir fry with a turner or large spoon for 6 to 8 minutes, lifting and stirring constantly, until vegetables are crisp-tender when pierced with a fork.
4. Stir the Alfredo sauce into the vegetable mixture. Cook over medium heat, stirring constantly until hot.
5. To test if fettuccine is done, use a fork to lift one strand and press gently again inside of Dutch oven. Fettuccine should be tender but not mushy. Place strainer or colander in the sink. Pour the fettuccine in the strainer to drain.
6. Stir drained fettuccine into the vegetable mixture. Serve with cheese.

For the Garlic bread:

• 1 clove garlic or 1/4 tsp garlic powder
• 1/3 cup butter or margarine, room temperature
• 1 loaf (1lb) French bread

1. Heat the oven to 400 degree F (200 degree C). Peel and finely chop garlic. In a small bowl, mix the garlic and butter.
2. Cut the bread crosswise into 1-inch slices. Spread the butter mixture over one side of each bread slice. Reassemble the loaf and wrap securely in heavy-duty foil.
3. Place foil-wrapped loaf on an oven rack. Bake 15-20 minutes or until hot.

Tip: Other flat, long pasta, such as linguine or spaghetti can be used for the fettuccine. For my recipe, I used pasta linguine.

For the garlic bread, I used a Baguette since I can't find any French bread in supermarkets here and in bakeries.