Vegetable Fettuccine Primavera

12 oz. package fettuccine noodles

Fresh broccoli
1 zucchini
2 stalks celery
2 carrots
1 Tablespoon butter
1 Tablespoon flour
1 1/2 Cups cream or milk
1/2 teaspoon salt
Pinch of pepper
Pinch of nutmeg
1/2 cup Parmesan cheese

Pour water into a large pot. Bring to a boil and cook noodles. Meanwhile, peel zucchini and carrots, then chop into small pieces. Chop celery into small pieces.  Trim broccoli into small pieces. Add broccoli to your noodles cooking, allow them to cook several minutes with the noodles.

In a small saucepan saute celery, zucchini and carrots in butter for several minutes until softened. Remove vegetables and use the same pan to prepare the sauce. Add and melt 1 tablespoon butter in your pan. Whisk in 1 tablespoon flour. This is making a roux. Whisk in cream (or milk), salt, pepper and nutmeg. Continue to stir until smooth and allow to thicken over medium-low heat. Add Parmesan cheese. Blend together.

When noodles are done, drain and pour sauce and vegetables over noodles. Stir to combine and serve immediately.

You can use whatever vegetables you like. You can also add chopped cooked chicken when you stir everything together, if desired.