3 sm. leeks
2 tbsp. butter
1 (8 oz.) pkg. fettuccine
1 bunch broccoli
8 mushrooms, sliced
2 med. zucchini, cut into 1/4 inch thick slices
2 med. green pepper, cut into 1/2 inch chunks
2 carrots, cut into 1/4 inch slices
2 tbsp. flour
2 c. half and half
2 med. tomatoes, diced
6 oz. Monterey Jack, shredded

Cut leeks lengthwise in half; wash and cut into 1 inch pieces. Cook in butter until soft. Cook pasta and drain. Cut flowerets from broccoli. Peel stalks of broccoli and slice. Stir in broccoli, mushrooms, zucchini, green pepper, and carrots into leeks. Cook covered until vegetables are tender-crisp.

Combine flour and half-and-half and cook until sauce bubbles and thickens, stirring constantly. To vegetables add pasta, sauce, tomatoes, and cheese; toss. Heat until hot.