1 lb. egg or spinach fettucini
3 c. chicken stock or 2 cans of broth
1 chopped medium onion
2 minced garlic
1/4 c. Parmesan or Romano cheese
Olive oil
1 tbsp. cornstarch
Basil and parsley to taste
1 c. each: cauliflower, broccoli, zucchini, mushrooms
1/4 c. julienne carrots
1/4 c. red peppers

Cook fettuccine as directed. Toss with some olive oil to keep from sticking. Set aside. In a large saute pan, cook the onion and garlic in 2 tablespoon olive oil. Add soup and bring to a low simmer. Add cauliflower and broccoli. Cook about 5 to 7 minutes until vegetables are al dente. Then add the zucchini, mushrooms, carrots, pepper, parsley and basil. Cook 3 to 5 minutes.

Thicken by mixing 1/4 cup broth with 1 tablespoon of cornstarch. Add this back to the vegetables and remaining broth. Toss everything with the fettucini and cheese. Options: May add shrimp, clams or chicken if desired.