Seafood Fettucini

• 1 lb. peeled shrimp
• 1/2 lb. bay scallops (large)
• 1 Tbsp. vegetable oil
• 1 medium zucchini, sliced thin
• 1 medium yellow squash, sliced thin
• 1/2 lb. fresh mushrooms, sliced
• 6 green onions, diced
• 1 c. celery, diced
• 1 small green pepper, diced
• 1 large carrot, diced
• flowerets from 1/2 bunch fresh broccoli
• flowerets from 1/2 head fresh cauliflower
• 1 chicken bouillon cube
• 1 c. water
• 1 lb. tub lite and sour dressing
• 1/2 c. Parmesan cheese
• 2 Tbsp. minced basil
• 1 tsp. coarse ground black or white pepper
• 1 lb. fettucini noodles
• Parmesan cheese (for garnish)
• chopped parsley
• cherry tomatoes

1. Using a stir-fry pan or wok, saute shrimp and scallops in vegetable oil until the shrimp turns pink.
2. Remove and using same pan, saute zucchini, squash, mushrooms, onions, celery, green pepper, carrot, broccoli and cauliflower until tender.
3. Add shrimp and scallops; set aside.

peeled shrimp, bay scallops, vegetable oil, zucchini, yellow squash, fresh mushrooms, green onions, celery, green pepper, carrot, flowerets from, flowerets from, chicken, water, sour dressing, parmesan cheese, basil, coarse ground black, fettucini noodles, parmesan cheese, parsley, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236603 (may not work)