Creamy Primavera

• 1/4 c. butter
• 2 c. broccoli flowerets
• 1 c. carrots (slices)
• 1 garlic clove, minced
• 1/4 c. flour
• 1/2 tsp. dried oregano leaves, crushed
• 1/2 tsp. salt
• 1 c. milk
• 1 c. sour ream
• 1 c. cherry tomato halves
• 6 oz. fettuccine, cooked and drained
• 1/4 c. grated Parmesan cheese

1. Melt 3 tablespoons butter in a large skillet.
2. Add broccoli, carrots and garlic; cook 10 minutes or until crisp-tender.
3. Remove vegetable mixture from skillet.
4. Melt remaining butter in skillet over medium heat.
5. Blend in flour, oregano and salt.
6. Gradually add milk; cook, stirring constantly, until thickened.
7. Add vegetable mixture and remaining ingredients; heat thoroughly, stirring occasionally.

butter, broccoli flowerets, carrots, garlic, flour, oregano, salt, milk, sour ream, tomato halves, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927627 (may not work)