1 c. carrots, in 1/4 inch diagonal slices
1 c. broccoli flowerettes
6 oz. fresh or 6 oz. pkg. frozen pea pods
8 oz. fettuccine
3 (14 1/2 oz.) cans chicken broth
1 tbsp. fresh or dry basil leaves
1 c. Ranch salad dressing
2 tbsp. grated Parmesan cheese
Fresh snipped parsley

Steam carrots, broccoli, and pea pods together until crisp-tender; cool. Cook fettuccine in chicken broth, just until tender. Drain and cool. Combine vegetables and pasta. Add basil to prepared salad dressing. Toss gently into pasta. Sprinkle with Parmesan cheese and fresh snipped parsley.