Vegetarian Fettuccini

• 2 c. broccoli florets
• 1 c. celery, sliced diagonally
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 c. fresh mushrooms, sliced
• 3/4 tsp. dried basil
• 2 Tbsp. or less olive oil
• 1 (12 oz.) can light evaporated milk
• 3 Tbsp. Parmesan cheese
• 1/2 tsp. pepper
• 2 Tbsp. cornstarch
• 3/4 c. chicken broth (or use low-sodium vegetable broth cubes)
• 1/2 c. frozen peas
• 1 c. red bell pepper, julienned
• 12 oz. pkg. fettucini
• Parmesan cheese or fresh basil to garnish the top

1. Heat oil in a 12-inch nonstick skillet.
2. Saute broccoli, celery, onion, garlic, basil and mushrooms for 5 minutes over medium-high heat.
3. Add the milk, Parmesan cheese and pepper.
4. Heat just to boiling.
5. Reduce heat; cover and simmer for 5 minutes.

broccoli florets, celery, onion, garlic, fresh mushrooms, basil, olive oil, milk, parmesan cheese, pepper, cornstarch, chicken broth, frozen peas, red bell pepper, fettucini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431073 (may not work)