1/4 c. olive oil
1 clove garlic, minced
1/2 bunch broccoli florettes
1 red pepper, sliced thin
7 oz. sliced mushrooms
1/4 c. water
1/4 c. dry white wine
2 tbsp. butter
1/2 c. Parmesan cheese
Salt and pepper to taste
8 oz. cooked fettuccine

Heat oil in skillet and saute garlic briefly. Add broccoli and red pepper, saute 1 minute, cover and simmer 1 minute. Add mushrooms, saute lightly. Add remainder of ingredients except fettuccine, cover skillet and simmer 1 minute. Add sauce to the hot fettuccine, toss to cover and serve immediately. Yields 2 servings.