1 c. broccoli flowerets
1 c. sliced zucchini squash
1/2 c. diced green pepper
1/2 c. chopped onion
1/2 tsp. dried basil leaves
3/4 c. butter
2 med. tomatoes, cut into wedges
1/2 c. sliced mushrooms
1 (12 oz.) pkg. fettucini noodles, cooked and drained

In a skillet, cook first 5 ingredients in the butter until vegetables are tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettucini. Serve with Parmesan cheese sprinkled on top or mixed in. Makes 5 servings.