Instructions: * Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute. Remove and plunge into ice water. Drain and reserve. In a nonstick skillet over medium heat, sauteezucchini and snow peas in margarine until crisp-tender, about 3-4 minutes. Add carrots, broccoli, cauliflower, basil and pepper to taste. Stir in chicken stock and parmesan.

* Meanwhile cook fettuccine until al dente and drain. Divide among serving plates and top with vegetable-cheese mixture. Serve immediately.

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