1 c. sliced broccoli flowerettes
1 c. sliced mushrooms
1/2 c. sliced green onions
2 tbsp. pimiento strips
1/3 c. Orville Redenbacker gourmet buttery cooking oil
1 (10 oz.) box fettuccine, cooked
1 c. grated Parmesan cheese
1/2 c. heavy cream
1 tsp. garlic salt
1/4 tsp. pepper

In 10" skillet, saute broccoli, mushrooms, onions and pimiento in hot oil until tender yet still crisp. In large bowl combine vegetable mixture with hot fettuccine and remaining ingredients. Toss to mix. Serves 6 to 8.