2 qts. water (8 c.)
6 oz. uncooked fettuccine noodles
2 c. (4 med.) carrots, sliced diagonally
2 c. broccoli flowerettes
1/3 c. Land O' Lakes sweet cream butter
2 tsp. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
1/4 c. Parmesan cheese

In 4 quart saucepan, bring 2 quarts of water to a full boil. Add fettuccine and carrots; cook over medium heat for 6 minutes. Add broccoli; continue cooking until carrots and broccoli are crispy tender (about 4 to 5 minutes). Drain. Rinse with hot water; set aside. In same saucepan, melt butter. Stir in flour, salt, and nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Stir in milk. Continue cooking, stirring constantly, until sauce comes to a full boil (about 8 to 10 minutes). Boil for 1 minute. Stir in fettuccine mixture. Reduce heat to low; continue cooking until heated through (about 3 to 4 minutes). To serve, sprinkle with Parmesan cheese. Serves 4 to 6.