2 c. broccoli flowerettes
1 c. carrots, sliced
2 c. summer squash, sliced
1/2 lb. asparagus, 1 inch pieces
1/4 c. butter
3/4 c. Velveeta cheese, cubed
3/4 c. half & half
1/3 c. Parmesan cheese
1/2 lb. pepperoni, sliced
2 c. bow noodles
1 tsp. dried oregano leaves, crushed

Cook and drain bow noodles. Fry broccoli and carrots in butter 3 minutes. Add squash and asparagus. Stir fry until crisp tender. Reduce heat to medium. Add cheese (Velveeta), half & half, and oregano. Stir until cheese melts. Add remaining ingredients; mix lightly.