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Sonoran Pasta Primavera

Serves 6

1/2 1b asparagus, diagonally sliced into 1-inch pieces
1/2 C broccoli florets
1/2 C snow peas, sliced diagonally into 1-inch pieces
1/2 C yellow squash
1/2 C sliced red bell pepper
1/2 lb mushrooms, sliced
1 clove garlic, minced
1 T water
1/2 C hot water
2 T dry white wine
1/2 tsp low-sodium chicken bouillon granules
3/4 C skim milk
1 T all-purpose flour
8 oz hot cooked linguini, prepared without fat or salt, drained
1/2 C plus 1 T grated Parmesan cheese, divided
1 T chopped fresh parsley
1-1/2 tsp chopped fresh basil
1/8 tsp pepper

Steam asparagus, broccoli, snow peas, squash, and bell peppers for 15 to 20 minutes or until crisp-tender. Sauté mushrooms and garlic over medium-high heat for 5 minutes, or until mushrooms are tender. Add steamed vegetables and 1 T water. Reduce heat and simmer, uncovered, for 5 minutes. Set aside.

Bring 1/2 C hot water, wine, and bouillon granules to a boil; cook until mixture is reduced to 2 T.

Mix milk with flour and slowly add to wine mixture, stirring constantly. Cook over medium heat, stirring constantly, for 5 minutes or until thick and bubbly. Pour over hot linguini and toss lightly. Add 1/2 C Parmesan cheese, parsley, basil, and pepper; toss. Spoon vegetables over the linguini and top with remaining Parmesan.


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