2 oz. fettucine
1 (8 oz.) pkg. frozen peeled and deveined shrimp
2 c. loose-pack frozen broccoli, carrots and onion or frozen broccoli, carrots and cauliflower
1 Tbsp. margarine or butter
1/2 tsp. instant chicken bouillon granules
1 Tbsp. cornstarch
1/4 tsp. bottled minced garlic
1/8 tsp. lemon-pepper seasoning
3/4 c. skim milk
2 Tbsp. dry white wine or skim milk
2 Tbsp. Parmesan cheese, finely shredded or grated

Cook pasta in 4 cups hot water for 8 minutes, then add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer until shrimp turn pink and pasta is tender (about 1 to 3 minutes); drain and leave in saucepan. Melt margarine or butter; stir in cornstarch, bouillon granules, garlic and lemon pepper seasoning. Add 3/4 cup milk. Cook and stir over medium-high heat until thickened and bubbly, then stir 2 minutes more. Stir in wine or milk. Pour over pasta mixture and toss to combine. Sprinkle top with Parmesan cheese. You may garnish with tomato and parsley if you desire. Makes 3 servings.

Per Serving: 291 Calories, 6 g. Fat, 116 mg. Cholesterol and 306 mg. Sodium.