8 oz. fettuccini
1 c cauliflowerets
1 c fresh snow peas
1 c broccoli florets
1/2 c julienned carrot
2 TBS vegetable oil
1 julienned zucchini
1/2 c julienned sweet red pepper
3-4 garlic cloves, minced
2/3 c chicken broth
1/2 c grated Romano cheese
Cook fettuccini according to package directions. Meanwhile, in a skillet or wok, stir-fry in oil the cauliflower, peas, broccoli, and carrots for 2 minutes. Add the zucchini, red pepper, and garlic; stir-fry until veggies are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccini; toss with veggies. Sprinkle with cheese.
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