8 oz. uncooked dried fettuccine
1/4 c. butter
1 c. broccoli flowerets
1 c. (2 med.) sliced 1/4 inch carrots
1 c. (4 oz.) sliced fresh mushrooms
1/2 c. (1 med.) chopped onion
1/2 tsp. minced fresh garlic
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. cracked pepper
1 1/2 c. (6 oz.) shredded Mozzarella cheese

Cook fettuccine according to package directions; drain. Meanwhile, in 10 inch skillet melt butter. Add broccoli, carrots, mushrooms, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Stir in basil, salt and pepper. Add fettuccine. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes). Place in serving dish. Sprinkle with cheese; serve immediately. Yield: 6 servings.