2 c. julienne cut carrots
2 c. julienne cut zucchini
1 c. green pepper strips
1 clove garlic, minced
1/4 c. butter
1/2 lb. pasteurized cheese spread, cubed (Velveeta)
1/4 c. half 'n half
1 tsp. dried basil leaves, crushed
1/2 c. (2 oz.) bow-tie noodles, cooked and drained

Stir fry carrots, zucchini, pepper and garlic in butter until crisp-tender. Add cheese, half 'n half and basil. Stir over very low heat until cheese is melted. Add cooked pasta. Mix lightly. Heat throughout, stirring occasionally. Serves 4-6.