FOR 1: Veggie Fettucine

Are you home alone? Need a nice lunch or light dinner for one? This recipe is your answer. It's colorful, cheesy and easy. Sounds like a winner to me. The salad bar at your local market is a great place to pick up the small handfuls of veggies you'll need for this recipe, or adapt it to what you like or have on hand. You can't go wrong with pasta. And this version is so pretty!



2 ounces uncooked fettuccine
1/4 cup fresh cauliflowerets
1/4 cup fresh snow peas
1/4 cup fresh broccoli florets
1/8 cup julienned carrot
1/2 Tablespoon canola oil
1/4 cup julienned zucchini
1/8 cup julienned sweet red pepper
2 garlic cloves, minced
1/4 cup chicken broth
1/4 cup grated Parmesan cheese

Cook fettuccine according to package directions.
Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes.
Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.