2 c. zucchini slices
2 c. mushroom slices
1 c. red or green pepper strips
3 tbsp. butter
1/2 lb. Velveeta cheese spread, cubed
1 tbsp. milk
1 c. (4 oz.) corkscrew noodles, cooked and drained
3/4 tsp. dried oregano leaves, crushed
3/4 tsp. dried basil leaves, crushed

In large skillet, stir fry vegetables in butter until tender-crisp, reduce heat, add cheese spread and milk, stir until cheese is melted. Add remaining ingredients, mix lightly. 4 to 6 servings.