Vegetable Fettucini - fresh vegetables

Method

• Grease a skillet with Pam.
• Brown whatever fresh vegetables you want, i.e., 1 onion, 1 carrot, 1 green pepper.
• Shake oregano, pepper and sometimes a little seasoned salt on this.
• Brown a few minutes; when browned, turn off and add light margarine.
• In another dish with a lid, shake milk, cornstarch and pepper.
• Pour this over the vegetables in the skillet.
• Add chicken bouillon or granules, then add cauliflower and mushrooms.
• Shake Parmesan cheese over this and add more oregano.
• Let simmer, covered, for a few minutes, checking to see that it is not too thick; if it is, add a little milk.
• If it is too thin, add a little more cornstarch. Let it cook a couple minutes, covered.
• Add fresh broccoli for only 2 minutes or so (should be crispy).
• Cook and drain any type of noodles.
• Shake Parmesan cheese on them after they are drained.