2 oz cauliflower, small pieces    6 oz sweet butter

2 oz broccoli, small pieces        1 garlic clove, chopped

2 oz julienne thin carrots            1 ½   heavy cream

2 oz julienne thin celery              3 oz  diced gorgonzola

2 oz julienne thin zucchini          1 ½ grated parmesan

2 oz small peas                           2 oz sliced mushrooms

2 oz  julienne thinly sliced red & green peppers

1 lb white fettucini                        Fresh parsley

Salt and freshly ground pepper to taste.

Cook Fettucini in a large pot of boiling water. For additional flavor add chicken bouillon cube and 1 tablespoon olive oil. Have the fettucine draining while making the sauce.

Pan #1 Add 2 oz of butter, stir it until it melts. Add garlic and all the vegetables, mix, sauté lightly and cover.

Pan #2 Add 4 oz of butter, stir until butter melts, add cream, small amounts at a time, stirring rapidly. Add pepper, sprinkle parmesan cheese over cream mixture, 1 tablespoon at a time. Blend to be one color

Remove the cover from the first pan. Mix ingredients of both pans together.  Stir gently.

Put the Fettucini in a large serving bowl. Pour the vegetable and cream mixture over the Fettucine. Toss well to coat. Top with Gorgonzola cheese and fresh chopped parsley.