4 oz. uncooked fettuccini
1/2 c. cauliflowerets
1/2 c. fresh snow peas
1/2 c. broccoli florets
1/4 c. julienned carrot
1 tbsp. vegetable oil
1/2 c. julienned zucchini
1/4 c. julienned sweet pepper (red)
3 cloves garlic, minced
1/3 c. chicken broth
1/4 c. grated Romano cheese

Cook fettuccini according to package directions in skillet or wok. Stir-fry cauliflower, peas, broccoli and carrots in oil 2 minutes. Add zucchini and garlic. Stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat. Cover and simmer for 2 minutes. Drain fettuccini. Toss with vegetables. Sprinkle with cheese.

Makes 2 servings.