12 oz. fettuccine, cooked
2 c. zucchini
1 c. broccoli
1 c. green beans
1/4 c. oil
4 scallions
1/4 c. parsley, chopped
2 cloves garlic
2 tbsp. basil
1 tsp. each salt and pepper
2 tsp. oil
1/4 c. lite cream
1/2 c. Parmesan cheese

Cook pasta and transfer to shallow bowl and toss with 2 teaspoons oil and cream.

Heat 1/4 cup oil, add vegetables. Stir to coat. Add scallions and garlic. Cover and steam 5 minutes. Uncover. Add basil, parsley and stir. Cook until vegetables are done to your likeness, but not too soft. Season with salt and pepper and add to pasta. Add Parmesan cheese. Serve.