Directions

1. Cook the fettuccine according to the package directions, drain the noodles, return them to the pot and keep them warm.
2. In a large skillet, cook the carrots in 2 tablespoons butter over medium heat about 1 minute. Add the squash and mushrooms and continue to cook until the vegetables are tender. Season with salt and pepper, if desired. Remove from the heat and stir in the basil.
3. Add the remaining 2 tablespoons of butter to the fettuccine and toss until the butter is melted. Stir in the Frigo® Part-Skim Ricotta Cheese and heat through.
4. Place the fettuccine on a serving platter. Top with the vegetable mixture and sprinkle with the Frigo® Shredded Parmesan Cheese.