using a vegetable slicer, fitted with a blade cut the zucchini and the squash into long strands about 7 cups, keep the carrot separate and cut into long strands
2
in a bowl combine Alfredo sauce, pesto, and red pepper
3
in an extra large skillet heat oil over medium heat. Add the mushrooms cook and stir for about 4 min. Add carrots cook and stir 1 min. Then add squash mixture cook and toss with tongs for 2 min. Stir in Alfredo mixture, tomatoes and peas then heat and sprinkle in basil
