Recipe By: Sue Spoelhof

 12 ounces linguine or egg-less fettuccine pasta
 2 cups Broccoli flowerets
 1 Carrot
 2 Zucchini -- quartered crosswise
 1 Red Bell Pepper, Large -- quartered crosswise
 1/2 cup Peas, frozen

 2 Tablespoons Flour
 1 cup Chicken broth
 1 cup Low Fat Milk (1%)
 1/4 Teaspoon Salt
 1/4 Teaspoon Pepper
 1/4 cup Parmesan cheese -- grated

1. Cook pasta in large pot of boiling lightly salted water for five minutes (LESS than the manufacturer's directions!)

2. Add broccoli and carrot and cook, stirring once or twice, for two minutes. Add remaining vegetables and cook two to three minutes longer until vegetables and pasta are tender. Drain well.

3. Make sauce: Put flour in a medium saucepan; slowly whisk in broth and milk until blended; stir in salt and pepper; bring to a boil over medium high heat, whisking often. Reduce heat to low and simmer two to three minutes, stirring constantly until thickened. Stir in cheese.

4. Pour over drained vegetables and pasta. Toss to mix and coat.
 
 

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