Meanwhile, in 12-inch skillet, heat oil over medium-high heat.
Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
Stir Alfredo sauce, milk and mustard into vegetable mixture; cook until hot.
Stir in fettuccine; cook until thoroughly heated.
Top with cheese.
Notes / Tips / Wine Advice:
Look for refrigerated Alfredo sauce next to the fresh pasta in your grocery store refrigerator case. If you’re counting calories and fat, purchase “light” Alfredo sauce.