2 c. broccoli flowerets
1 c. carrot slices
1/4 c. margarine
2 c. summer squash slices
1/2 lb. asparagus spears, cut into 1-inch pieces
3/4 lb. Velveeta cheese, cubed
3/4 c. half and half
1 tsp. dried oregano
1/4 lb. pepperoni, chopped
2 c. (4 oz.) bow tie noodles, cooked and drained
1/3 c. (1 1/3 oz.) Parmesan cheese

In large skillet stir-fry broccoli and carrots in margarine 3 minutes. Add squash and asparagus; stir-fry until crisp-tender. Reduce heat to medium. Add Velveeta, half and half and oregano. Stir until cheese is melted. Add remaining ingredients; mix lightly. Makes 6 servings.