12 oz. dry fettucini, whole wheat
2 c. evaporated skim milk
4 cloves garlic, minced
6 tbsp. grated Parmesan cheese
1/4 c. chopped parsley
Black pepper to taste
2 c. chopped and steamed vegetables of choice

Cook pasta according to package directions. Drain. Place pasta in a large saute pan along with milk and garlic. Bring to a simmer, stirring frequently. Add cheese. Continue cooking until cheese melts and sauce thickens. Stir in parsley and pepper. Add steamed vegetables and toss gently.