2 c. broccoli flowerets
1 c. carrot slices
1/4 c. butter
2 c. summer squash, sliced
1/2 c. asparagus spears, cut into 1 inch pieces
3/4 lb. Velveeta cheese, cubed
3/4 c. half and half
1 tsp. dried oregano leaves (crushed)
1/4 lb. pepperoni
2 c. (4 oz.) bow noodles (cooked and drained)
1/3 c. grated Parmesan cheese

In large skillet, stir fry broccoli and carrots in butter 3 minutes. Add squash and asparagus; stir fry until crisp-tender. Reduce heat to medium. Add cheese, half and half, and oregano; stir until cheese is melted. Add remaining ingredients; mix lightly.