4 carrots, peeled and cut into thin slices
20 broccoli florets
1 lb fettucine
4 tbs margarine, softened
2 tbs olive oil
1 tsp red wine vinegar
1/2 cups parmesan cheese
1/2 cups half and half
2 cloves garlic, minced
1 tsp basil
1/2 tsp oregano
Cook broccoli and carrots in medium pot with small
amount of water over low heat until tender crisp. Cook pasta according to package
directions. Drain and place in large bowl.
Add all ingredients except veggies. Toss gently until pasta is evenly
coated. Add veggies and toss again. Serve.
