INGREDIENTS
4 oz
Asparagus spears, fresh
1 1/2 cups
Broccoli florets, fresh
4 oz
Brussels sprouts, fresh
2 tsp
Lemon peel
8
Mushrooms, fresh
1/2 cup
Tomatoes, dried
8 oz
Fettuccine, dried
2 tbsp
All-purpose flour
1 tbsp
Olive oil
4 tbsp
Butter
1 1/4 cups
Milk
1
Milk
1/2 cup
Parmesan cheese
1
Parmesan cheese