1 c. sour cream
1/2 c. grated Parmesan cheese
1 tbsp. dry Italian salad dressing mix (half of a.7 oz. pkg.)
3 tbsp. butter
4 c. combination of fresh broccoli flowerets, strips of red pepper, sliced zucchini & sliced fresh mushrooms
8 oz. uncooked fettuccine

Combine sour cream and salad dressing and mix well. Set aside. Melt butter in large skillet. Saute vegetables until tender-crisp, about 5-7 minutes. Meanwhile, cook noodles according to package directions and drain. Add noodles to skillet with vegetables. Stir in sour cream mixture. Toss gently over low heat until combined and heated through. Serve immediately.