Ingredients

•  2 Carrots, sliced diagonally
•  250mL broccoli flowerettes
•  200g uncooked fettucine
•  60mL margarine
•  30mL flour
•  2mL salt
•  1mL pepper
•  1mL nutmeg
•  1mL garlic powder
•  250mL milk
•  25mL parmesan cheese

Method

1. Fill large sauce pan 2/3 full with hot water. Bring to a boil.
2. Add carrots and fettucine, bring back to boil and cook for 6 minutes.
3. Add broccoli, bring back to boil and cook for 4-5 minutes or until broccoli is tender crisp.
4. Drain pasta mixture and rinse with hot water. Set aside.
5. In medium sauce pan, melt margarine. Stir in flour, salt, pepper, nutmeg, and garlic powder, and cook until smooth and bubbly. (approx. 1 minute).
6. Add milk slowly over medium heat, stirring until thick.
7. Mix sauce into fettucine mixture.
8. Heat on low, cooking for 3-4 minutes or until flavours blended.
9. Serve on a platter, sprinkle with parmesan cheese.

Tasty