1 c. broccoli floweretes
1 c. sliced zucchini
1/2 c. diced red or green pepper
1/2 c. chopped onion
1/2 tsp. dried basil leaves
3/4 c. Blue Bonnet butter
2 med. tomatoes, cut into wedges
1/2 c. sliced mushrooms
1 (12 oz.) pkg. fettuccine noodles, cooked & drained
Grated Parmesan cheese

In large skillet, over medium-high heat, cook broccoli, zucchini, pepper, onion and basil in butter until vegetables are tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettuccine. Serve with Parmesan cheese if desired.