Pasta Primavera

• 1/4 lb. fresh asparagus spears, diagonally sliced into 1-in. pieces
• 1/2 c. fresh snow peas, trimmed and diagonally sliced into 1-in. pieces
• 1/2 c. zucchini, sliced
• 1/4 lb. fresh mushrooms, sliced
• 1 Tbsp. fresh chives, chopped
• 8 oz. fresh linguine, uncooked
• 2 Tbsp. Chablis or other dry white wine
• 3/4 c. skim milk
• 1/4 c. plus 1 Tbsp. grated Parmesan cheese, divided
• 1 Tbsp. fresh parsley, chopped
• 1/8 tsp. salt
• 1/2 c. broccoli flowerets
• 1/2 c. yellow squash, sliced
• vegetable cooking spray
• 1 clove garlic, minced
• 1 Tbsp. water
• 1/4 c. hot water
• 1/4 tsp. chicken flavored bouillon granules
• 1 Tbsp. flour
• 1 1/2 tsp. fresh basil, chopped
• 1/8 tsp. pepper

1. Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash and zucchini in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until vegetables are crisp-tender.
2. Set aside.
3. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
4. Add mushrooms and garlic, saute 5 minutes or until mushrooms are tender.
5. Add reserved vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes.
6. Set vegetable mixture aside.
7. Cook linguine according to package directions, omitting salt and fat.
8. Drain and set aside.

fresh asparagus spears, fresh snow peas, zucchini, fresh mushrooms, fresh chives, fresh linguine, chablis, milk, parmesan cheese, fresh parsley, salt, broccoli flowerets, yellow squash, vegetable cooking spray, clove garlic, water, hot water, chicken flavored bouillon granules, flour, fresh basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321374 (may not work)