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Ingredients

• 12 ounces dry fettuccine noodles, uncooked
• 3/4 cup Blue Bonnet®-stick (3/4 cup = 1-1/2 sticks)
• 2 cups small fresh broccoli florets
• 1 cup sliced fresh mushrooms
• 1 small zucchini, cut into 1/4-inch-thick slices
• 1 medium onion, chopped (1 med = 1/2 cup)
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon dried basil leaves
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 medium tomatoes, cut into wedges
• Grated fresh Parmesan cheese, optional

Description

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