Carrots and broccoli served in a butter sauce with fettuccine.

2 qts. (8 c.) water
6 oz. uncooked dried fettuccine noodles
2 c. (4 med.) diagonally sliced 1/2 inch carrots
2 c. broccoli flowerets
1/3 c. Land O Lakes Sweet Cream Butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
1/4 c. freshly grated Parmesan cheese

In 4 quart saucepan bring 2 quarts water to a full boil. Add fettuccine and carrots; cook over medium heat 6 minutes. Add broccoli; continue cooking until carrots and broccoli are crisply tender (4 to 5 minutes). Drain. Rinse with hot water; set aside.

In same saucepan melt butter; stir in flour, salt and nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Stir in milk. Continue cooking, stirring constantly, until sauce comes to a full boil (8 to 10 minutes). Boil 1 minute. Stir in fettuccine mixture. Reduce heat to low; continue cooking until heated through (3 to 4 minutes). To serve, sprinkle with Parmesan cheese. Yield: 4 to 6 servings.