1 (12 oz.) pkg. fresh fettuccine
1 1/2 lbs. fresh broccoli, cut into flowerets
2 med. zucchini, thinly sliced
6 green onions, 1-inch segments
1 sweet red pepper, sliced into thin strips
1 (6 oz.) can pitted ripe olives, drained & sliced
4 c. cooked smoked turkey, cut into strips
2/3 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 2/3 c. Basil Sauce

Cook fettuccine according to directions; remove from boiling water. Rinse with cold water; drain. In same boiling water, blanch raw vegetables 1 to 2 minutes; remove; rinse in cold water; drain. Combine fettuccine with remaining ingredients, tossing well. Chill. Serve on lettuce leaves. Serves 8.

BASIL SAUCE:

1/4 c. chopped fresh basil
1 clove garlic
2 eggs
1/2 tsp. dry mustard
1/2 c. sour cream
1 tbsp. wine vinegar
1/2 tsp. salt
1/2 tsp. lemon juice
1 1/2 c. light olive oil

Combine basil, garlic, eggs, mustard, salt, lemon juice, vinegar in electric blender. Process 30 seconds or until basil is minced. With motor running, gradually add oil in a slow steady stream, mixing just until well blended. Add sour cream and process 5 seconds or until blended.