"This low fat version of pasta primavera delivers all the taste and freshness of the traditional version. It lends itself nicely to whatever vegetables you might have on hand. Add chicken or shrimp as well, if desired. This recipe works well with penne pasta, too."
Steam or blanch the broccoli, asparagus, peas, zucchini or squash, and corn. Combine and keep warm.
In a skillet, saute garlic in oil for one minute, but do not brown garlic. Add tomatoes, mushrooms, carrot, parsley and pepper, and cook for four minutes. Add this to the reserved vegetables, tossing ingredients gently to combine.
To prepare the sauce, melt butter or margarine in a small, heavy saucepan and add flour, whisking roux over medium low heat for one minute. Gradually add milk and stock, stirring constantly unitl sauce thickens slightly. Stir in parmesan and basil and heat sauce over medium-low heat, stirring until the cheese melts. If sauce is too thick, thin with a small amount of chicken stock. Pour sauce over vegetable mixture and toss gently.
Cook spaghetti or linguine al dente, drain and keep warm.
Place cooked pasta in a large, heated serving bowl. Spread vegetables and sauce mixture over pasta, toss gently once or twice. Makes 4-6 servings
Note: The vegetables can be varied by what you have available, but should always be served crunchy.