1 c. broccoli flowerets
1 c. sliced zucchini
1/2 c. diced green pepper
1/2 c. chopped onion
1/2 tsp. dried basil leaves
3/4 c. butter
2 med. tomatoes, cut into wedges
1/2 c. sliced mushrooms
1 (12 oz.) pkg. fettuccine, cooked and drained

In skillet over medium-high heat, cook broccoli, zucchini, green pepper, onion and basil in butter until vegetables are almost tender (do not over cook). Stir in tomato and mushrooms. Toss vegetable mixture with hot fettuccine. Sprinkle with Parmesan cheese, if desired.