1/4 lb. fettuccine
1/4 c. butter butter
2 cloves garlic
1 sm. carrot
1 sm. zucchini
1 sm. yellow bell pepper
1/4 c. fresh basil
2 tbsp. fresh parsley
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper

Prepare pasta as directed. In large skillet saute minced garlic and julienned (peeled) carrot in 2 tablespoons butter. Add zucchini, ends trimmed, then julienned, pepper, seeded and julienned and then the other 2 tablespoons of butter. Stir fry 3 minutes. Mix in with the drained past: snipped basil, snipped parsley, ground pepper, grated Parmesan cheese and sauteed vegetables. Serves three. 335 calories per serving, 10 grams protein, 34 grams carbohydrates, 19 grams fat, 331 milligrams sodium.