This is a natural pasta classic. Follow this recipe and you'll be happy you did. Feed your family, and thank me later. Enjoy.

1/2 cup mushrooms, sliced
1/4 cup onion, finely minced
2 cloves garlic, minced
2 Tablespoons butter or margarine
1-1/3 cups hot water
2/3 cup milk
2/3 cup broccoli florets
1/2 cup carrots, sliced
1/2 cup red bell pepper, sliced
1/3 cup frozen peas, thawed
1/4 cup grated Parmesan cheese (optional)
2 Tablespoons fresh parsley, chopped

1/2 cup mushrooms, sliced 1/4 cup onion, finely minced 2 cloves garlic, minced 2 Tablespoons butter or margarine 1 -1/3 cups hot water 2/3 cup milk 2/3 cup broccoli florets 1/2 cup carrots, sliced 1/2 cup red bell pepper, sliced 1/3 cup frozen peas, thawed 1/4 cup grated Parmesan cheese (optional) 2 Tablespoons fresh parsley, chopped

In a large saucepan, sauté mushrooms, onions and garlic in butter or margarine until tender but not brown.
Add water, milk, pasta and contents of seasoning packet; bring just to boil.
Add vegetables, reduce heat to medium-low and cook uncovered for 10 minutes, stirring frequently.
Transfer to serving dish.
Before serving, top with Parmesan cheese, if desired, and parsley.