Pasta Primavera

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ounces asparagus, cut into 1 inch pieces
• 1/2 cup broccoli
• 1/2 cup fresh snow pea pods, cut 1 inch
• 1/2 cup yellow squash, sliced
• 1/2 cup zucchini, sliced
• vegetables, spray
• 8 ounces mushrooms, sliced
• 1 garlic clove, chopped
• 1 tablespoon water
• 8 ounces linguine, uncooked
• 2 tablespoons dry wine
• 1/4 teaspoon chicken bouillon
• 3/4 cup skim milk
• 1 tablespoon flour
• 1/4 cup parmesan cheese
• 1 tablespoon parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons chopped fresh basil
• 1/8 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 arrange aspargus, broccoli, snow peas, yellow squash and zucchini in a steamer over boiling water and steam 15 to 20 minutes or until vegetables are crisp-tender, set aside.
• 2 coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. add mushrooms and garlic; saute 5 minutes or until mushrooms are tender. add reserver vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes. set vegetables aside.
• 3 cook noodles, drain and set aside.
• 4 combine 1/4 cup hot water, wine and boullon in a small saucepan. bring mixture to a boil; cook until mixture is reduced to 2 tablespoons.
• 5 combine milk and flour in a small bowl; stir well. gradually add flour mixture to wine mixture, stiring constantly, 5 minutes of until thickened and bubbly. pour sauce over noodles and toss. add 1/4 cup parmesan cheese, parslet, basil, salt and pepper, toss.
• 6 serve on a large platter and top with reserved vegetable mixture, sprinlke with remaining 1 tablespoon parmesan cheese.