Instructions: In a 12-inch nonstick skillet, heat oil; saute broccoli, celery, onion, garlic, and dried basil over medium-high heat 5 minutes. Add evaporated skimmed milk, cheese, and pepper; heat
*just* to boiling. Reduce heat; cover and simmer 5 minutes. In a small bowl, combine cornstarch with small amount of broth to make a paste; combine with remaining broth. Add to skillet with red pepper and peas. Cook over medium heat, stirring constantly, until sauce thickens and vegetables are tender. Do not boil.

Serve over fettuccine with grated cheese if desired; garnish with fresh basil leaves, if desired.

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