Pasta & Vegetable Toss

½ cup chopped onion
1 garlic, finely chopped
1 tsp. Italian seasoning
1 tbsp. olive oil
¼ cup water
2 tsp. beef flavor instant bouillon
2 cups broccoli flowerets
2 cups sliced zucchini
2 cups mushrooms, sliced
1 medium red bell pepper, cut into thin strips
½ pkg. fettuccini, cooked as package directs and drained

In large skillet, cook onion, garlic and Italian seasoning in oil until tender.
Add water, bouillon and vegetables. Cover and simmer 5 to 7 minutes
until vegetables are tender-crisp. Toss with hot fettuccini.
Serve immediately. Refrigerate leftovers.

Makes 4 servings