2 c. broccoli flowerettes
1 c. carrot slices
1 c. green beans
1/4 c. butter
3/4 c. Velveeta cheese (cubed)
3/4 c. half and half
1 tsp. oregano
1/4 lb. pepperoni
2 c. pasta, cooked
1/3 c. Parmesan cheese

In large skillet, stir-fry broccoli, carrots and green beans in butter for 3 minutes (or until crisp-tender). Reduce heat to medium. Add Velveeta, half and half and oregano. Stir until cheese is melted. Add remaining ingredients. Mix lightly. Serves 6.