Fettuccine Primavera

Directions

Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute.

Remove and plunge into ice water.

Drain and reserve.

In a nonstick skillet over medium heat, sauté zucchini and snow peas in margarine until crisp-tender, about 3 to 4 minutes.

Add carrots, brocolli, cauliflower, basil and pepper to taste.

Stir in chicken stock and parmeson.

Meanwhile cook fettucine until al dente and drain.

Divide among serving plates and top with vegetable-cheese mixture.

Serve immediately.