2 c. julienne cut carrots
2 c. julienne cut zucchini
1 med. green pepper, cut into strips
1 garlic clove, minced
3 tbsp. butter
1/2 lb. Velveeta pasteurized process cheese spread, cubed
1/4 c. half & half
1 tsp. dried basil leaves, crushed
1 1/2 c. (6 oz.) bow noodles, cooked & drained

In a large skillet, stir-fry carrots, zucchini, peppers and garlic in butter until crisp-tender. Reduce heat to low. Add process cheese spread, half and half and basil, stir until cheese spread is melted. Add noodles, mix lightly. Heat thoroughly, stirring occasionally.

Can substitute milk for half and half and corkscrew noodles for bow noodles. 4 to 6 servings.