I found this recipe and made a few adaptations and it was a hit!
2 cups frozen broccoli florets
10 ounces fettuccine
2 squash and/or zucchini, sliced
4 tablespoons margarine
1 teaspoon garlic
3 tablespoons flour
1 can (12 oz) fat free evaporated milk
1 cup chicken broth
1/4 cup Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 cup Mozzarella cheese
Place frozen broccoli in large colander.
Boil pasta for ten minutes. Add squash for the last three minutes. When pasta is done, pour over broccoli in colander; set aside.
Melt margarine in large saucepan over medium-high heat. Add garlic and cook 1 minute or until lightly browned and fragrant. Stir in flour; cook 1 to 2 minutes or until mixture is lightly browned and bubble. Add milk and broth; stir to combine. Cook and stir for 6 minutes or until sauce thickens. Stir in Parmesan cheese, salt and pepper. Add pasta and veggies. Toss to combine. Allow to warm on stove for a few minutes before serving with Mozzarella sprinkled on top.