2    Carrots, sliced

      1 c  Broccoli florets

      1 c  Cauliflower florets

      1 c  Zucchini, sliced

    1/3 c  Snow peas,ends trimmed

      4 ts Margarine

      1 ts Basil, dried

           Black pepper
    1/4 c  Chicken stock (no fat)

    1/2 c  Parmesan cheese, grated

    1/3 lb Fettuccine

  * 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, saute zucchini and snow peas in
  margarine until crisp-tender, about 3-4 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.
  2 bread, 1 fat, 1 protien, 2 vegetables.

  carbs 40g, pro 13g, fat 8g, chol 8mg, sodium 216mg, potassium 615mg, fiber
  2g, calcium 242mg, iron 2.7mg