2 qt. (8 c.) water
6 oz. uncooked dried fettuccine noodles
2 c. (4 med.) diagonally slices 1/2" carrots
2 c. broccoli flowerets
1/2 c. sweet cream butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
1/4 c. freshly grated Parmesan cheese

In a 4 quart saucepan bring 2 quarts water to a full boil. Add fettuccine and carrots. Cook over medium heat 6 minutes. Add broccoli, continue cooking until carrots and broccoli are crispy tender, 4-5 minutes. Drain. Rinse with hot water; set aside.

In same saucepan, melt butter; stir in flour, salt and nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Stir in milk. Continue cooking, stirring constantly, until sauce comes to a boil, 8-10 minutes. Boil 1 minute. Stir in fettuccine mixture. Reduce heat to low, continue cooking until heated through (3-4 minutes). To serve, sprinkle with Parmesan cheese. Yield 4-6 servings.