Ingredients

• 1/2 cup chopped onion
• 1 garlic clove, finely minced
• 1 teaspoon italian seasoning
• 1 tablespoon olive oil
• 1/4 cup water
• 2 teaspoons instant beef bouillon
• 2 cups broccoli florets
• 2 cups zucchini
• 8 ounces fresh mushrooms, sliced
• 1 medium red bell pepper, cut into thin strips
• 1 lb fettuccine pasta

Instructions

1. Cook fetuccini according to package directions and drain keep warm.

2. In large skillet, cook onion, garlic, Italian seasoning in oil till tender.

3. Add water, bouillon and vegetables.

4. Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.

5. Toss with hot fetuccini.

6. Serve immediately.

7. Refrigerate leftovers.