2 c. thinly sliced broccoli flowerets
1 c. thinly sliced carrot
1/2 c. sliced green onions
2 cloves garlic, minced
3 tbsp. chopped fresh basil
1/4 c. reduced-calorie butter, melted
2 c. sliced fresh mushrooms
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. Chablis or other dry white wine
3 1/2 c. cooked fettuccine, cooked without salt or fat
3 tbsp. grated Parmesan cheese

Saute first 5 ingredients in butter in a large skillet 5 minutes or until vegetables are crisp-tender, stirring often. Add mushrooms, salt, pepper, and wine; cook 2 minutes or until mushrooms are tender. Gently toss fettuccine and cheese. Yield: 7 servings (179 calories per 1-cup serving).