8 oz. fresh fettucini
2 qt. boiling water
1 tbsp. oil
1/2 c. julienne carrots
1/2 c. julienne zucchini
1/2 c. broccoli florets
1/2 c. sliced mushrooms
2 tbsp. butter
2 tbsp. olive oil
1 lg. clove garlic, chopped

PASTA SAUCE:

1 tbsp. butter
1 sm. clove garlic
1 c. heavy cream
Salt and pepper
1 tbsp. sherry
1 tbsp. Parmesan

Bring water and oil to a boil; add pasta and cook 3 minutes after boiling; drain. Rinse well. Place in bowl. Add 1 tablespoon oil and toss well. Leave at room temperature if to be used within 2 hours or refrigerate.

Melt butter and oil, add garlic and saute each vegetable separately 3-4 minutes. Remove sauce.

Melt butter in 10 inch skillet and finely chop garlic. Saute 1 minutes over medium heat; add cream, salt, pepper, and sherry. Bring to rolling boil; add Parmesan when cream gets thick. Add pasta and vegetables. Toss. Cook 1 minute.

Turn out heat proof plate and top with added Parmesan. Run under broiler 2 minutes. 4-6 side dishes, 2 main course.