Vegetable Fettucini

1. 1

   Grease a skillet with Pam.

2. 2

   Brown whatever fresh vegetables you want, i.e., 1 onion, 1 carrot, 1 green pepper.

3. 3

   Shake oregano, pepper and sometimes a little seasoned salt on this.

4. 4

   Brown a few minutes; when browned, turn off and add light margarine.

5. 5

   In another dish with a lid, shake milk, cornstarch and pepper.

6. 6

   Pour this over the vegetables in the skillet.

7. 7

   Add chicken bouillon or granules, then add cauliflower and mushrooms.

8. 8

   Shake Parmesan cheese over this and add more oregano.

9. 9

   Let simmer, covered, for a few minutes, checking to see that it is not too thick; if it is, add a little milk.

10. 10

    If it is too thin, add a little more cornstarch. Let it cook a couple minutes, covered.

11. 11

    Add fresh broccoli for only 2 minutes or so (should be crispy).

12. 12

    Cook and drain any type of noodles.

13. 13

    Shake Parmesan cheese on them after they are drained.

* Per serving · 4 servings · Values may vary.

No additional tips available.