1 med. zucchini squash
1 lg. yellow squash
2 c. broccoli florets
1 pt. heavy whipping cream
2 c. Parmesan or Romano cheese
2 (8 oz.) cans clams
1 box fettucini noodles
2 tbsp. butter

Melt butter in large skillet. Julienne both types of squash into 1 inch lengths and place in skillet along with broccoli florets and simmer until bright in color. (Do not cook until tender.) Remove from heat and set aside.

Pour cream into another skillet and cook over medium to low heat, add cheese and clam juice from 1 can of clams and continue cooking, stirring frequently, until thick. Cook fettucini until tender. Drain fettucini and place in large bowl. Add drained clams to sauce and then the vegetables. Pour over noodles, toss and serve. Serves 6.