Vegetable Fettucini

Source: Hawaiian Recipes

16 oz fettucini noodles

1 stick of butter

1 cup cour cream

2 cups heavy cream

16 oz frozen broccoli

4-6 carrots cut in thin slices

½ cup parmesan cheese

¼-⅓ stick of butter to sauté vegetables

Cook and drain noodles. Wash, peel, and cut carrots. Sauté broccoli and carrots in butter. Cook 15 min or until done. Separate some noodles, toss vegetables with noodles. In sauce pan, melt 1 stick butter, add sour cream and heavy cream. Stir until well blended. Stir constantly on medium heat. Mix in remaining noodles. Pour sauce over noodles.