Missy 2 boxes linguine, cooked according to instructions, drained, set aside with 1 TBS olive oil to coat 2 TBS olive oil 2 TBS butter 2 packs broccoli flowerets, washed and drained 1 pack cauliflower flowerets, washed...

• 2 boxes linguine, cooked according to instructions, drained, set aside with 1 TBS olive oil to coat
• 2 TBS olive oil
• 2 TBS butter
• 2 packs broccoli flowerets, washed and drained
• 1 pack cauliflower flowerets, washed and drained
• 4 ounces, fresh slice mushrooms, washed and drained
• 1 ½ cups frozen baby green peas or petit pois
• 1 ½ red bell pepper, sliced into thin slivers
• 3 TBS butter
• 3 TBS flour
• 1 cup whipping cream
• ½ cup parmesan cheese
• ½ tsp white pepper
• ½ tsp paprika
• ½ tsp garlic powder
• Parsley sprigs

1. In a large wok, melt butter and add olive oil over medium high heat
2. Add broccoli and toss constantly, yet gently for 3 minutes, remove and set aside
3. Add cauliflower, mushrooms and bell pepper and toss gently for 4 minutes, remove and add to broccoli
4. Add peas and toss for 1 minute, and add to broccoli and cauliflower
5. In a sauté pan combine butter and flour, whisking until flour is combined
6. Slowly add whipping cream and parmesan cheese until mixture is smooth and thickened; add additional flour if more thickness is needed
7. Add white pepper, paprika, and garlic powder, cook for 2 minutes; keep warm
8. In a large bowl, pour white sauce over fettuccine, then carefully add vegetables, serve hot with sprigs of parsley for garnish

Serves 6-10