For a lighter twist on Fettuccine Alfredo, try a vegetable-packed version. Begin by cooking the fettuccine until al dente. In a large skillet, heat olive oil and sauté a medley of your favorite vegetables such as bell peppers, zucchini, and mushrooms until tender. Remove the vegetables from the skillet and set aside. In the same skillet, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until the sauce is creamy and smooth. Season with salt, pepper, and a pinch of dried basil. Add the cooked vegetables back to the sauce and toss in the drained fettuccine. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves. This vegetable-infused Fettuccine Alfredo is a delightful way to incorporate more veggies into your meal while still enjoying the classic flavors.