Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    carrots -- sliced
   1      cup           broccoli florets
   1      cup           cauliflower florets
   1      cup           zucchini -- sliced
     1/3  cup           snow peas -- ends trimmed
   4      teaspoons     margarine
   1      teaspoon      basil -- dried
                        black pepper
     1/4  cup           chicken stock -- (no fat)
     1/2  cup           parmesan cheese -- grated
     1/3  pound         fettuccine

Preparation:

* 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 3-4 minutes. Add carrots, broccoli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmesan. * Meanwhile cook fettuccine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately.