2 cups zucchini slices
2 cups mushroom slices
1 cup red or green pepper strips
3 tbsp. butter
1/2 lb. Velveeta, cubed
1 tbsp. milk
1 cup corkscrew noodles, cooked, drained
3/4 tsp. dried oregano leaves, crushed
3/4 tsp. dried basil leaves, crushed

In large skillet, stir-fry vegetables in butter until crisp-tender.

Reduce heat. Add Velveeta cheese and milk; stir until cheese is melted. Add remaining ingredients; toss lightly.

Makes 4-6 servings.