1 1/2 c. broccoli florets
1 1/2 c. sliced zucchini (unpeeled)
1/2 c. diced green pepper
1/2 c. diced onion
1 tsp. basil
1 tsp. Italian seasoning
3/4 c. butter
2 med. tomatoes, chopped
1 can mushrooms, sliced
12 oz. fettucini
1/2 c. creamy Italian salad dressing (bottled)
Grated Parmesan cheese

Cook pasta. Drain. Toss with Italian dressing and set aside. In butter, saute broccoli, zucchini, pepper, onion and seasonings until vegetables are crisp tender. Stir in tomatoes and mushrooms. Toss with hot fettucini. Serve with grated cheese and sliced olives, if desired. If pasta absorbs too much liquid, more dressing may be added. This is great for covered dish suppers. There are never any leftovers.