2 tbsp. butter
2 tbsp. olive oil
2 green onions, minced
1 clove garlic, crushed
1 carrot, diced
1/2 c. red pepper, diced
1/2 c. green pepper, diced
1 c. zucchini, diced
1 c. mushrooms, sliced
3/4 lb. fettuccine
1 c. whipping cream
2 tbsp. fresh basil
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese

Combine butter, oil, onions, garlic and carrot in lidded casserole dish. Microwave on High for 2 minutes, stir, and microwave additional 2 minutes. Add peppers, zucchini and place mushrooms in center of dish and microwave 2 to 3 1/4 minutes until vegetables are just tender. Add cream to mixture, and microwave 2 to 3 1/4 minutes until cream is hot but not boiling. Cook fettuccine according to package directions until pasta is al dente. Combine vegetable mixture with spices and add to drained fettuccine. Add cheese and toss again. Serve immediately. Makes about 6 portions.