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 tb Dijon mustard,country-style
1/4 ts Salt
1/4 ts 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.