Pasta Primavera

12 ounces linguine or eggless fettucine pasta
2 cups small broccoli florets (about 1/3 of a large bunch).
1 large carrot, diced (3/4 cup).
2 medium zucchini, quartered and cut crosswise in thin
sticks (1 1/2 cups).
1 large red bell pepper, quartered and cut crosswise in
thin strips (1 1/4 cups).
1/2 cup frozen green peas.

Sauce:
2 tablespoons flour
1 cup each chicken broth and 1% fat milk
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese

Cook pasta in a large pot of boiling lightly salted water
5 minutes less than directed on package.
Add broccoli and carrot and cook, stirring once or twice,
2 minutes. Add remaining vegetables and cook 2 to 3
minutes longer until vegetables and pasta are tender. Drain.
Meanwhile, make Sauce: Put flour in a medium saucepan. Slowly
whisk in broth and milk until blended, making sure to get
into corners of pot. Stir in salt and pepper. Bring to a boil
over medium-high heat, whisking often. Reduce heat to low and
simmer 2 to 3 minutes, stirring constantly, until thickened.
Stir in cheese.
Pour over drained vegetables and pasta. Toss to mix and coat.

Recipe Submitted By June





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