A delightful and creamy pasta dish featuring a medley of fresh vegetables and a rich, flavorful sauce.
Cook the fettuccine in a large saucepan of boiling water according to the package instructions.
Stir the pasta occasionally to prevent it from sticking together.
Add the cauliflower, broccoli, carrot, and zucchini to the saucepan during the last 4 minutes of cooking.
Cut the vegetables into similar-sized pieces to ensure even cooking.
Drain the pasta and vegetables using a colander and return them to the saucepan.
Shake the colander gently to remove excess water.
Stir in the Alfredo sauce and dried basil, mixing well to coat the pasta and vegetables evenly.
Warm the sauce slightly before adding it to make mixing easier.
Cook over low heat for 1-2 minutes until heated through.
Stir continuously to prevent the sauce from sticking to the pan.
Serve the pasta on plates and sprinkle with grated Parmesan cheese before serving.
Use freshly grated Parmesan for the best flavor.
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