1 pkg. extra long fettuccine
2 garlic cloves, minced
1 c. zucchini strips
1 c. carrot strips
2 tbsp. butter
4 tsp. lemon juice
2 tsp. basil leaves
1/4 tsp. pepper
2 tbsp. grated Parmesan cheese

Cook pasta as directed on package; drain. Saute garlic and vegetables in butter in skillet for about 5 minutes or until firm, yet tender. Add lemon juice, basil and pepper. Toss with pasta; heat gently. Sprinkle with Parmesan cheese.