1/2 lb. asparagus
2 tbsp. butter
2 tbsp. olive oil
1 med. clove garlic, minced
1 med. zucchini, seeds removed, diced small
2 green onions, thinly sliced
1/2 c. peas, defrosted & 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
Cut the asparagus on the diagonal into 1/2" pieces. Bring a pan of water to a boil, add asparagus and time 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 sauté for 1 minute. Stir in zucchini and green onions, sautéing 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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