8 oz. vegetable-flavored corkscrew macaroni
2 tbsp. olive oil
1/4 c. butter
1 sm. onion, thinly sliced
1 clove garlic, minced
1 1/2 c. broccoli florets
1 carrot, scraped and sliced
1/2 c. sliced mushrooms
3 tbsp. white wine
1/2 tsp. dried basil OR 1 1/2 tsp. chopped fresh basil
1/2 tsp. dried parsley flakes OR 1 1/2 tsp. chopped fresh parsley
1/4 tsp. white pepper
1/2 c. grated Parmesan cheese

Cook macaroni according to package directions. Drain. Heat olive oil and butter in a large skillet. Add onion and garlic. Cook over medium heat 2 minutes, stirring frequently. Add broccoli and carrots. Cook 2 minutes. Add mushrooms and cook 1 minute, stirring occasionally. Add wine, basil, parsley, and pepper. Bring to a boil. Cover, reduce heat, and simmer 3 minutes or until vegetables are tender. Add vegetables and Parmesan cheese to pasta, stirring well. Serve immediately. Yield: 4 servings.