36 c. broccoli florets, cut into bite size pieces
6 lbs. fresh mushrooms, quartered
24 sm. zucchini, sliced into 1/4" rounds
3/4 c. olive oil
36 cloves garlic, minced
12 pt. cherry tomatoes, stemmed & cut in half
6 lbs. fettuccine

SAUCE:

9 c. skim milk
2 c. non fat "butter" granules
8 c. part skim ricotta cheese
3 c. grated Parmesan cheese
1 1/2 c. chopped fresh basil or dried basil
1 1/2 c. dry sherry

GARNISH:

1 c. grated Parmesan cheese
Freshly ground black pepper to taste

Steam the vegetables "tender crisp" for 3 minutes.

Saute garlic in oil and then saute cherry tomatoes in garlic oil. Cook fettuccine by label directions omitting salt. "Al Dente".

Combine and heat skim milk, non fat butter granules, ricotta cheese, Parmesan cheese, basil and sherry and heat until all ingredients melt to form a sauce. This sauce does not hold up well over time. Make only as needed.

Combine vegetables, tomato mix and cream sauce. Serve immediately. Serves 50.