Salmon Fettuccine

8 oz. uncooked fettuccine
1 ½ C. sliced fresh mushrooms
1 small zucchini, sliced
2 T. chopped onion
2 T. Butter or marg.
1 T. flour
¾ c. milk
¾ c. canned or fully cooked salmon chunks
½ c. frozen peas, thawed
½ c. diced fresh tomato
1 T. minced fresh parsley
¼ t. salt
1/8-1/4 t. pepper
1/8 t. dried basil
1/8 t. dried oregano

Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the mushrooms, zucchini and onion in butter until crisp-tender. Stir in flour until blended. Gradually add milk.
Bring to a boil; cook and stir for 1 min or until thickened. Add the salmon, peas, tomato, parsley and seasoning; heat through. Drain fettuccine, top with salmon mixture. Yield: 4 servings