2 tbsp. butter
2 c. coarsely chopped broccoli
1 c. julienne carrot strips
1 tsp. Italian seasoning
1 clove garlic, crushed
1/8 tsp. ground black pepper
1 lg. tomato, coarsely chopped
1/4 c. white wine, optional
1 lb. cooked linguine

In large skillet, over medium heat, melt butter. Add broccoli, carrots, Italian seasoning, garlic and pepper. Cook, stirring occasionally for 3 minutes. Add tomato and wine. Cook 1 minute until vegetables are tender crisp. Toss with hot linguine.