2 c. broccoli florets
1 c. carrot slices
1/4 c. butter
2 c. summer squash slices
1/2 lb. asparagus spears, cut into 1 inch pieces
3/4 lb. Velveeta cheese, cubed
3/4 c. Half and Half
1 tsp. oregano leaves, dried and crushed
1/4 lb. pepperoni, chopped
2 c. 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. Reduce heat to medium and add Velveeta, Half and Half, and oregano. Stir until cheese is melted. Add remaining ingredients and mix lightly.