4 c. broccoli florets
1/2 lb. green beans
2 red peppers, cut in strips
8 tbsp. butter
1 onion, chopped
1 garlic clove, minced
3/4 lb. fresh mushrooms, sliced
2 1/4 tsp. Worcestershire sauce
8 oz. uncooked spaghetti, capellini, linguini or fettuccine

Boil broccoli, green beans and red peppers in 1" water for about 5 minutes. Drain and keep warm. Melt butter in a large skillet. Add onion and garlic and saute until tender. Add mushrooms. Stir in Worcestershire sauce. Saute mushrooms until tender. Cook pasta according to package directions. Add reserved vegetables to the onion, garlic and mushroom mixture. Mix well. Put drained pasta into a large bowl. Pour vegetables over pasta and toss. Serve immediately. 6 to 8 servings.