Autumn brings a refreshing array of joyful rustic colors and a meal outside on the patio is perfect for this time of year. Try my Fettuccini Prima Vera with Parmesan Herbed Biscuits! For the herbed biscuits, and for speed, simply follow the baking instructions with your favorite biscuit mix, and just add 2 – 4 tablespoons of herb ranch dressing and a ¼ cup of chopped fresh rosemary. Time the biscuit baking to the completion of the Fettuccini Prima Vera. Cook the pasta al dente, toss with olive oil, add a dash of salt, and reserve. Julienne slice red, green, and orange bell peppers and sauté in olive oil, drain, and reserve. In the same pan, sear fresh snapped green beans, sliced zucchini, and sliced yellow squash. Then, re-heat the peppers with the vegetables to flavor and serve on top of the pasta. Top the pasta/vegetable presentation with Parmesan Cheese. Another option is to offer a lovely homemade Alfredo sauce to top the pasta and vegetables. Begin with a Béchamel white sauce, which is equal parts of butter and flour for the roux. Add fresh whole milk or cream, heated, little by little, and keep stirring until the roux becomes a sauce. Then, season and stir in Parmesan cheese until the sauce slightly thickens. An autumn evening becomes an Ah, wonderful long-deep breath memorable moment! © Kelly McBride Loft