8 oz. uncooked dried fettuccine
1/4 c. butter
1 c. broccoli flowerets
1 c. sliced carrots
1 c. sliced fresh mushrooms
1/2 c. 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 crispy 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 with cheese; serve immediately. Yield: 6 servings.