World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

2 carrots, sliced very thin
2 small zucchini, sliced very thin
1 bunch broccoli, cut into small flowerettes with stems sliced very thin
1 lb. uncooked fettuccine noodles
1/2 cup cream
Freshly grated Parmesan cheese
2 garlic cloves, minced
2 tbsp butter
2 tbsp vegetable oil or corn oil
1/2 pint cherry tomatoes, hulled
1 tbsp chopped fresh basil or 1 tsp dried
Salt
Freshly ground black pepper

Directions

1. Cook in separate pots the carrots, zucchini and broccoli until each is just tender, but still very crisp. (You can steam them over about an inch of boiling water in a covered saucepan or plunge them into a large pot of boiling water and cook briskly, uncovered, until just tender.) Set aside.
2. Cook the noodles in salted boiling water until tender but still firm. While the noodles are cooking, heat the cream over low heat in a 1-quart saucepan and add the cheese, slowly stirring until melted.
3. In a 10-inch skillet, sauté the garlic in the butter and oil for a few minutes. Add the tomatoes, basil and steamed vegetables, stirring until heated through. Season with the salt and pepper.
4. Drain the noodles. In a large serving bowl, toss the noodles with the cream and cheese mixture, top with the vegetable mixture and serve at once, passing around extra cheese and a pepper mill. Serves 4.

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