Categories: Vegetables, Low-cal, Pasta 
      Yield: 4 servings 
  
     12 oz Fettuccine 
      2 c  Broccoli flowerets & stems 
      2    Carrots,lg,1/4" diag slices 
    1/2 c  Milk,low-fat 
    1/3 c  Sour cream,reduced-fat 
  1 1/2 T  Dijon mustard,country-style 
    1/4 t  Salt 
    1/4 t  Pepper 
    1/4 c  Parmesan cheese,grated 
      4 oz Canadian bacon,chopped 
  
  1. Cook pasta according to package directions. Add broccoli and carrots for 
  last 5 minutes. 
   
  2. Meanwhile, whisk together milk, sour cream, mustard, salt, pepper and 
  half of Parmesan cheese in small saucepan. Place over medium-low heat, 
  stirring, to heat through. 
   
  3. Drain pasta. Toss with the sauce, bacon and the remaining Parmesan 
  cheese in a serving bowl.