2 qts. (8 c.) water
6 oz. uncooked fettuccine noodles
2 c. carrots
2 c. broccoli
1/3 c. butter
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
1/4 c. freshly grated Parmesan cheese

In a 4-quart saucepan, bring water to a boil. Add fettucini and carrots and cook for 6 minutes. Add broccoli and continue cooking until carrots are broccoli are tender. Drain and set aside.

Melt butter; stir in flour, salt, and nutmeg. Cook, stirring constantly, until smooth and bubbly. Stir in milk. Continue cooking, stirring constantly, until sauce comes to a full boil. Boil one minute, stir in fettuccine mixture. Reduce heat to low, and cook until completely heated. Sprinkle with cheese and serve. Serves 4 to 6.