Fettuccini Alfredo with Garden Vegetables

16 oz. Fettuccini
2 Tablespoons Olive Oil
1 Medium Onion, sliced thin
1/2 Medium Green Bell Pepper, sliced in thin strips
1/2 Medium Red Pepper, sliced in thin strips
1 Small Zucchini, ends removed and sliced thin
4 ounces cremini mushrooms, stems removed and caps sliced
1 teaspoon minced garlic (about 2 medium cloves)
1/4 teaspoon salt
1/8 teaspoon black pepper
10-12 kalamata olives pitted and halved

Prepare Fettuccini
Heat olive oil in a large skillet over medium-high heat. Add onions and green and red bell pepper and cook about 3 minutes. Add zucchini and mushrooms and cook another 4-5 minutes, until vegetables are tender. Add garlic, salt, pepper, and olives and cook 1 minute more. 
Serve atop pasta and sauce.