1 lb. fettucini
1 zucchini, sliced & cut julienne style
1 red pepper, sliced & cut julienne style
1 green pepper, sliced & cut julienne style
1/2 lb. mushrooms, sliced
Julienne carrots (or shredded)
Chinese pea pods
Broccoli florets
1/3 c. butter
3-4 cloves garlic, minced
3 scallions, chopped including tops
1-2 tbsp. fresh chopped parsley
1-2 tbsp. fresh chopped dill
1/2 c. flour
2 c. milk
2 c. chicken broth
1/4 tsp. fresh grated pepper
1 c. grated lite Cheddar cheese
Cooked shrimp or diced chicken (optional)

1. Cook fettucini, drain and return to spaghetti pot (or any large pot).

2. Saute broccoli, green and red peppers in Canola oil about 2 minutes; add balance of veggies, garlic, dill and parsley; saute until tender crisp; pour veggies over fettucini and cover to keep warm. (I cook the veggies in my wok.)

3. Add butter to wok, melt; add flour to make paste; add milk, chicken broth and pepper; bring just to a boil until sauce thickens, stirring frequently; add pepper and cheese.

4. Pour sauce over pasta and veggies; add shrimp or chicken if desired, stir to coat; cover and let stand about 10 minutes (while you prepare your garlic bread or salad). Serves 4-6.