Directions

1. Cook fettuccine al dente according to package directions; drain.
2. Meanwhile, in a large skillet heat oil over medium-high heat. Add celery, onion and basil. Cook and stir 5 minutes. Add broccoli and bell pepper. Cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in milk, 3 tablespoons of the Parmesan, and pepper.
3. In a small bowl stir together cornstarch and broth; add to skillet. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in peas.
4. Add cooked fettuccine to skillet; toss. Sprinkle with remaining Parmesan, and serve.