Heat a large sauté pan over medium heat, add in 1/2 the olive oil & 1/2 the garlic. Cook for 30 seconds stirring constantly.
Add in yellow squash & cook until soft & lightly colored. Season with salt & pepper.
Remove the yellow squash from the sauté pan, hold warm.
Clean the sauté pan then heat it again over medium heat, add in the remaining olive oil and garlic. Cook for 30 seconds stirring consistently.
Add in the zucchini & cook until soft & lightly colored. Season with salt and pepper.
Remove zucchini from the sauté pan & mix it with the yellow squash. Hold warm.
Clean the sauté pan again & add in the Alfredo sauce. Heat over low heat until warm.
Cook the Fettuccini according to package directions. Add to the Alfredo sauce with the squash, zucchini and parsley and mix well. Season with salt and pepper.
Ingredients
Directions
Heat a large sauté pan over medium heat, add in 1/2 the olive oil & 1/2 the garlic. Cook for 30 seconds stirring constantly.
Add in yellow squash & cook until soft & lightly colored. Season with salt & pepper.
Remove the yellow squash from the sauté pan, hold warm.
Clean the sauté pan then heat it again over medium heat, add in the remaining olive oil and garlic. Cook for 30 seconds stirring consistently.
Add in the zucchini & cook until soft & lightly colored. Season with salt and pepper.
Remove zucchini from the sauté pan & mix it with the yellow squash. Hold warm.
Clean the sauté pan again & add in the Alfredo sauce. Heat over low heat until warm.
Cook the Fettuccini according to package directions. Add to the Alfredo sauce with the squash, zucchini and parsley and mix well. Season with salt and pepper.