Fettuccini With Sundried Tomatoes and Veggies

• 8 ounces dried fettuccine
• 12 cup dried tomatoe, chopped (not oil-packed)
• 4 tablespoons butter
• 1 tablespoon olive oil
• 4 ounces fresh asparagus spears, trimmed
• 4 ounces fresh Brussels sprouts, trimmed and quartered
• 1 12 cups fresh broccoli florets
• 8 fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 14 cups milk
• 12 cup finely shredded parmesan cheese
• 2 teaspoons finely shredded lemon peel

1. Cook pasta according to package directions, adding tomatoes during the last two minutes of cooking time.
2. Drain and return to saucepan, keep warm.
3. Meanwhile, in a large skillet, heat the olive oil and one tablespoon of the butter over medium heat.
4. Add asparagus, Brussels sprouts, broccoli, and mushrooms.
5. Cook over medium heat for eight minutes or until tender.
6. Remove vegetables from skillet, set aside.
7. In same skillet, heat the remaining butter over medium heat.
8. Stir in flour.
9. Cook and stir for one minute.
10. Add milk and stir until thickened and bubbly.
11. Stir in Parmesan cheese.
12. Gently stir in pasta and vegetables.
13. If too thick, add more milk until dish reaches desired consistency.
14. Top with shredded lemon peel and additional Parmesan cheese.

fettuccine, butter, olive oil, brussels sprouts, fresh broccoli florets, mushrooms, flour, milk, parmesan cheese, lemon peel

Taken from www.food.com/recipe/fettuccini-with-sundried-tomatoes-and-veggies-451252 (may not work)