6 (about 1 1/2 cups each)
butter or margarine
matchstick cut zucchini
matchstick cut carrots
matchstick cut red bell pepper
heavy cream or half-and-half
grated Parmesan cheese plus additional for serving
Salt and ground black pepper to taste
Cut sausage into ¼“ slices; set aside. Cook fettuccine according to package directions; drain and keep warm.
While pasta is cooking, melt butter in large skillet over medium heat. Add onion and garlic; cook, stirring occasionally 3-4 minutes or until onion is tender. Increase heat to medium-high; add sausage, zucchini, carrots and red pepper. Cook, stirring frequently 5-6 minutes or until carrots are crisp tender.
Stir in peas and cream; cook 1-2 minutes, or until heated through, but do not boil. Stir in Parmesan cheese, parsley, salt and ground black pepper. Toss with drained fettuccine. Sprinkle with additional Parmesan cheese if desired.