1 c. broccoli florets
1 c. cauliflower florets
1/2 lb. fettucini noodles
3/4 c. bottles Italian dressing (vinegrette dressing)
1 zucchini, julienned
2 carrots, peeled and julienned
1 green pepper, cut into strips
8 cherry tomatoes, quartered
Grated Parmesan cheese

Cook broccoli and cauliflower in boiling, salted water for 1 minute. Drain and immediately run under cold water to cool. Cook fettucini noodles in boiling water until al dente. Drain, immediately rinse with cold water and toss.