10 oz. Fettuccine

2 c. Fresh Broccoli Floweret

1 c. Carrots, thinly sliced 

1 (16 oz.) bottle Low-cal Ranch Style Dressing

1 1/2 tsp. Freshly Ground Pepper

1/2 c. Parmesan Cheese, grated 

2 T. Fresh Parsley, chopped

Cook pasta according to directions on package, adding broccoli and carrots slices during last 5 minutes of cooking time; drain. Heat salad dressing in a large skillet over medium heat until thoroughly heated and add noodle mixture, ham and pepper to skillet; toss to coat. Remove from heat. Sprinkle with cheese and parsley. Serve immediately.