8 oz. fettucini
1/4 c. softened butter
1/2 c. grated Parmesan cheese
3/4 c. hot milk
1 1/2 c. fresh vegetables, sliced thin
1/2 tsp. salt

(Carrots, mushrooms, zucchini, green beans, asparagus tips and peas).

In a 1 1/2 quart saucepan, cook noodles as package directs for 6 minutes. Drain thoroughly and place in a warm bowl. Add butter and Parmesan cheese. Toss lightly about 1 minute, using a fork and spoon until noodles are well coated.

Add hot milk and Sunlite oil, continue tossing gently until well mixed and creamy sauce is formed. Meanwhile, steam vegetables until just crisp tender. Stir hot vegetable and salt into noodle mixture. Serve at once.