2 c. diagonally sliced 1/2 inch carrots
6 oz. uncooked fettuccine
2 c. broccoli flowerets
6 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
1/4 c. grated Parmesan cheese

In 3-quart saucepan, bring 8 cups water to a boil. Add carrots and fettuccine. Cook over medium heat for 6 minutes. Add broccoli; continue cooking until carrots and broccoli are crisply tender, about 4 to 5 minutes, drain. Rinse with hot water and set aside.

In same saucepan, melt butter, stir in flour, salt and nutmeg until smooth and bubbly about 1 minute. Add milk and cook over medium heat, stirring occasionally until mixture comes to a boil. Boil 1 minute. Stir in fettuccine mixture. Reduce heat to low; continue cooking until heated through (3 to 4 minutes). To serve, sprinkle with Parmesan cheese.