1 c. carrots, cut in 1/4 inch diagonal slices
1 c. broccoli flowerets
6 oz. fresh or frozen pea pods
8 oz. fettuccine
3 cans (14 1/2 oz. each) chicken broth
1 tbsp. fresh or dry basil leaves
1 c. prepared Ranch dressing
2 tbsp. grated Parmesan cheese
Fresh snipped parsley

Steam carrots, broccoli and pea pods until crisp-tender (add pea pods when carrots and broccoli are almost done); cool. Cook fettuccine in chicken broth until tender (al dente). Drain and cool. Combine vegetables and pasta. Add basil to Ranch dressing; toss gently into pasta. Sprinkle with Parmesan cheese and parsley.