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Submitted by: Patricia Wissler from Harrisburg, PA
Originally shared on the web 02/18/2016

12-oz. pkg. fettuccine pasta, cooked
1/2 c. creamy Italian salad dressing
1 c. broccoli flowerets
1 c. zucchini, sliced
1 c. red peppers, thinly sliced
1/2 c. onion, chopped
1/2 t. dried basil
1/2 c. butter
2 tomatoes, chopped
1/2 c. sliced mushrooms
Garnish: grated Parmesan cheese

Toss warm pasta with salad dressing; stir to coat. Set aside; cover to keep warm. In a skillet over medium heat, cook broccoli, zucchini, peppers, onion and basil in butter until tender. Stir in tomatoes and mushrooms; cook just until heated through. Toss vegetable mixture with warm pasta. Garnish with Parmesan cheese. Serves 6.