Melt the butter in a large skillet or wok; saute the shallot and garlic. Saute the vegetables 1 at a time just until crunchy. (Start with those that take the longest to cook.) Boil the fettuccine noodles.

Combine cream, stock and basil until well blended. Heat slightly; pour over vegetables. Drain the fettuccine and toss with the vegetables. Top with cheese.