1 med. zucchini, sliced
1/2 c. carrots in strips
1/3 c. green onions in 1 inch strips
1/3 c. mushrooms, quartered
1 clove garlic, minced
2 tbsp. butter
1 tbsp. flour
1 c. half & half
1/4 tsp. crushed basil
1/4 tsp. salt
Pepper to taste
1 c. shredded Jarlsburg cheese
1 c. cooked broccoli flowerettes
6 oz. cooked pasta

Saute zucchini, carrots, onions, mushrooms and garlic in 2 tablespoons butter until tender. Add flour and blend well. Gradually add the half and half with herbs and stir until thickened. Add cheese and cook until melted. Add broccoli. Add this mixture to drained pasta and toss well. Serve immediately. Serves: 4.