1/2 lb. fettuccine
1/2 bunch broccoli pieces
1/4 lb. carrots, sliced
1/4 lb. or 2 sm. zucchini, sliced
4 lg. mushrooms, sliced
1/4 c. onion, chopped
1 clove garlic, finely chopped
3 tbsp. butter
3 tbsp. flour
1/2 tbsp. oregano leaves
2 c. milk
6 slices processed cheese
1 tbsp. salt

In large saucepan, cook onion and garlic in butter until tender. Stir in flour, salt and oregano. Gradually stir in milk. Cook and stir over medium heat, until mixture thickens. Add cut-up cheese and stir until melted. Add vegetables that have been cooked until just tender. Prepare fettuccine according to package directions. Drain. Serve sauce over hot, cooked fettuccine.