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