Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
*SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.
Recipe Courtesy of Bertolli® Pasta Sauce