Garden Linguine(I Usually Halve This Recipe.)

• 1 (14 1/2 oz.) chicken broth
• 1 bunch broccoli (flowerets only)
• 2 carrots, peeled and sliced
• 1 lb. fresh green beans
• 1 Tbsp. olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 lb. mushrooms, sliced
• 1 red bell pepper, sliced
• 1 1/4 c. milk
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 c. chopped parsley
• salt and pepper
• 1 (12 oz.) pkg. linguine
• 1/3 c. Parmesan cheese

1. Boil broth until reduced to half.
2. Cook broccoli, carrots and beans in microwave until crisp tender.
3. In large skillet, heat olive oil and saute onion, garlic, mushrooms, broccoli, pepper, carrots and asparagus until almost soft.
4. Add reduced broth, milk, basil, oregano, parsley, salt and pepper.
5. Simmer 10 minutes.
6. If needed, thicken slightly with 1 tablespoon cornstarch mixed with 3 tablespoons cold water.
7. Cook pasta and drain.
8. Combine with vegetables.
9. Sprinkle with Parmesan cheese.
10. This cooks up quickly if the vegetables are cut ahead of time.

chicken broth, broccoli, carrots, fresh green beans, olive oil, onion, garlic, mushrooms, red bell pepper, milk, basil, oregano, parsley, salt, linguine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817847 (may not work)