Chop the squashes into bite-sized cubes, mince the garlic cloves, take the ends of the sugar snap peas, and roughly chop a bunch of cilantro. You can determine how much cilantro based on how much you like it. For me, I chopped A LOT ;)

Start to boil the Fettuccini for 7 minutes or as directed.

While that's cookin, heat up olive oil and garlic in a non-stick skillet on medium heat and sauté the squash until browned on both sides. I added a little bit of water as I went just to make sure the squash got tender and the garlic didn't burn.

Once the Fettuccini is soft, drain and put on a plate. Top with sauteed squash, sugar snap peas, cilantro, sunflower seeds, a drizzle of olive oil and balsamic vinegar, and cracked black pepper.