1Cook fettuccine in Dutch oven or large saucepan to desired doneness as directed on package, adding vegetables during last 5 minutes of cooking time. Drain; return to Dutch oven.
2Meanwhile, in small nonstick saucepan, combine cream cheese, milk and garlic salt; mix well. Cook over medium-low heat, stirring with wire whisk until smooth.
3Add cream cheese mixture to cooked fettuccine and vegetables; toss gently over low heat until well combined. If desired, add salt and pepper to taste and sprinkle with grated fresh Parmesan cheese.