Vegetables With Pasta

• 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

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

fettuccine, butter, broccoli flowerets, mushrooms, onions, garlic, fresh basil, salt, ground pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395291 (may not work)