1/2 c. onion, chopped
1 c. green pepper, chopped
2 med. zucchini, sliced
1 c. mushrooms, sliced
2 1/2 tbsp. butter
1 (10 to 12 oz.) container cheese spread (garlic and herb)
1/2 c. milk
1 c. chopped tomato
8 oz. cooked, drained fettucini

Saute onion, green pepper, zucchini, and mushrooms in butter until tender. Lower heat and add cheese spread and milk. Stir until heated thoroughly and add tomato. Season to taste. Serve over hot fettucini. Serves 4 to 6.