Pasta Primavera - cooking recipe

Ingredients

8 oz. fettucine, cooked al dente
1 c. broccoli florets
1 c. cauliflower florets
1/2 c. red pepper strips
6 green onions, sliced
1 Tbsp. cooking oil
1/4 c. chopped parsley
salt and pepper to taste
1 1/2 c. shredded nonfat cheese (Cheddar or Monterey Jack)

Preparation

Fill a large pot of water and blanch broccoli, cauliflower and red pepper 1 minute or until cooked to your liking.
Saute onions in oil.
Drain vegetables and toss with onions and hot fettucine. Top with parsley, salt, pepper and cheese.