6 oz. dry pasta (not egg pasta)
1 tbsp. Promise butter
4 c. sliced vegetables (broccoli, carrots, mushrooms, red or green peppers)
1/4 c. fresh parsley
1/2 tsp. chopped garlic
1/4 tsp. black pepper

SAUCE:

2 tbsp. Promise butter
1/2 c. skim milk
1/3 c. grated Parmesan cheese

Add pasta to 2 quarts boiling water. Cook 8-10 minutes; drain. Melt 1 tablespoon butter in skillet and saute carrots and peppers 1 minute on medium high. Add broccoli and mushrooms. Stir and saute to desired tenderness. Add fresh parsley, chopped pepper, and garlic.

Melt 2 tablespoons butter in a small pan. Add milk, stirring. Stir in cheese. Add pasta and sauce to vegetables. Toss and serve. Makes 4 servings (each 285 calories, approximately).