9 oz. pasta fettuccine
2 c. broccoli florets
1 c. carrots, julienne, cut
8 oz. pkg. fresh mushrooms, sliced
1 red pepper, cut into 1 inch pieces
1 med. zucchini, cut up
2 tbsp. butter
2 tbsp. flour
1 1/2 c. half and half
1/2 c. grated Parmesan cheese
1 1/2 tbsp. chopped fresh basil or 1 tsp. dried
Salt and pepper, to taste

Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm. Fill large saucepan with water and bring to a boil. Add vegetables; reduce heat to low and simmer for 2 or 3 minutes or until vegetables are crisp-tender. Drain; set aside.

In large saucepan over medium heat, melt butter. Stir in flour, stirring constantly. Gradually add Half and Half and stir until mixture begins to thicken. Remove from heat and stir in Parmesan, basil, salt and pepper. Toss with cooked vegetables and fettuccine. 6 servings.

(I use skim milk instead of Half and Half, less calories and still good.)

(Meadow Lake)