8 oz. uncooked fettuccine 2 T. butter or margarine 1 c. broccoli florettes 1 c. sliced fresh mushrooms 1 c. carrots ½ c. chopped onion ½ tsp. garlic 1 T. chopped fresh basil leaves ½ tsp. salt ¼ tsp. ground pepper 1 c. shredded mozzarella cheese
Cook fettuccine. Rinse with hot water, drain. Meanwhile, melt butter; add broccoli, mushrooms, carrots, onion and garlic. Cook over medium heat, stirring occasionally, until veggies are crisply tender. Stir in basil, salt and pepper. Add fettuccine and cheese. Continue cooking, stirring occasionally until cheese is melted.
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