3 Tbsp. grapeseed oil
2 cloves garlic, minced
1 head broccoli, thinly cut
1 large red pepper, thinly sliced
10 large mushrooms, thinly sliced
1 small red onion, sliced
1 cup frozen baby peas, thawed
½ cup fresh basil, cut into strips
½ cup black olives, sliced
12 oz. fettucini pasta
3 cups Bechamel sauce
Garnish with basil flowers

In a medium pan, saute broccoli and garlic in oil for 5 minutes. Add red peppers and mushrooms. Saute over medium heat for 5-10 minutes more, depending upon how well cooked you prefer your vegetables. Stir in peas; cook a few more minutes until mixture is hot. Add olives and basil; cover and set aside. Cook pasta according to package directions. Serve immediately topped with sauteed vegetables and a portion of Bechamel sauce. Garnish with basil flowers. Yield: 4-6 servings.