8 oz. whole wheat fettucini, cooked according to directions
1 c. chopped broccoli
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped red pepper
1 c. sliced mushrooms
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 cloves garlic, minced
1/2 c. evaporated skim milk
1/2 c. grated Parmesan cheese
1/2 tsp. cayenne pepper
1/2 tsp. lite salt
1 tbsp. chopped fresh parsley

Cook pasta according to package directions. Steam broccoli and carrots until just tender (still crisp). Set aside. Saute onions, peppers, mushrooms, garlic, oregano and basil in 1/2 cup water over low heat until soft, about 10 minutes. Place sauteed and steamed vegetables (including water) in a large bowl. Mix in evaporated skim milk, Parmesan cheese, cayenne pepper, salt and fresh parsley. Add hot pasta. Toss until well mixed. Serves 8 (1 cup serving size).