Vegetable Fettucini

• Pam
• fresh vegetables
• oregano, pepper and little seasoned salt
• 1 tsp. or so light margarine
• 1 c. skim milk
• 1 to 2 Tbsp. cornstarch
• pepper
• 1 chicken bouillon or chicken granules
• fresh cauliflower
• 1 can drained mushrooms
• 1/4 c. low-fat Parmesan cheese
• fresh broccoli
• noodles
• Parmesan cheese

1. Grease a skillet with Pam.
2. Brown whatever fresh vegetables you want, i.e., 1 onion, 1 carrot, 1 green pepper.
3. Shake oregano, pepper and sometimes a little seasoned salt on this.
4. Brown a few minutes; when browned, turn off and add light margarine.
5. In another dish with a lid, shake milk, cornstarch and pepper.
6. Pour this over the vegetables in the skillet.
7. Add chicken bouillon or granules, then add cauliflower and mushrooms.
8. Shake Parmesan cheese over this and add more oregano.
9. Let simmer, covered, for a few minutes, checking to see that it is not too thick; if it is, add a little milk.
10. If it is too thin, add a little more cornstarch. Let it cook a couple minutes, covered.
11. Add fresh broccoli for only 2 minutes or so (should be crispy).
12. Cook and drain any type of noodles.
13. Shake Parmesan cheese on them after they are drained.

fresh vegetables, oregano, margarine, milk, cornstarch, pepper, chicken, fresh cauliflower, mushrooms, lowfat parmesan cheese, fresh broccoli, noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366853 (may not work)