Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           margarine
   2      teaspoons     dried basil -- crushed
   2      teaspoons     lemon juice
   1 1/4  teaspoons     garlic powder with parsley
     3/4  teaspoon      seasoned salt
   8      ounces        fettuccine
                        -- cooked and drained
   1 1/2  cups          broccoli florets
                        -- cooked tender crisp
   3      tablespoons   walnuts -- chopped

Preparation:

Melt margarine in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add fettuccine, broccoli and walnuts, blending well and tossing to coat fettuccine. Serve with a fresh spinach salad.