Vegetables With Pasta - cooking recipe

Ingredients

8 oz. uncooked dried fettuccine
2 Tbsp. butter
1 c. broccoli flowerets
1 c. sliced fresh mushrooms
2 medium onions, chopped (1 c.)
1/2 tsp. finely chopped garlic
1 Tbsp. chopped fresh basil leaves
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 c. (4 oz.) shredded Mozzarella cheese

Preparation

Cook fettuccine according to package directions.
Rinse with hot water; drain.
Meanwhile, in a 10-inch skillet melt butter until sizzling; add broccoli, mushrooms, carrots, onion and garlic.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
Stir in basil, salt and pepper.
Add fettuccine and cheese.
Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes). Makes 6 servings.
One serving has 240 calories, 11 g Fat, 20 mg cholesterol and 330 mg sodium.