1 stick unsalted butter
1 med. onion, minced
1 lg. garlic clove, minced
1 med. sliced zucchini
1/2 c. green or red pepper
3 sliced carrots
1 c. sliced chopped broccoli or other green vegetable
1 c. half and half
3/4 c. chicken stock
2 tsp. dried basil
1 lb. cooked fettucini or linguini, drained
1/4 c. grated Parmesan cheese

Heat large deep skillet over medium high heat. Add butter, onion and garlic until onion is softened. Mix in carrots and broccoli and stir fry for 2 minutes. Add zucchini and stir fry 1 to 2 minutes. Increase heat to high. Add cream, stock and basil and allow mixture to gently boil until liquid is slightly reduced. Stir in green pepper and cook 1 minute more. Serve on top of pasta and top with Parmesan cheese. Serves 4 to 6.