Creamy Linguine Primavera

• Cooking spray
• 1 teaspoon olive oil
• 1 cup (1-inch) sliced asparagus
• 1 cup packaged preshredded carrot
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onions
• 1 medium yellow squash, halved lengthwise and thinly sliced (about 1 cup)
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups fat-free milk
• 1 tablespoon butter or stick margarine
• 3 garlic cloves, minced
• 3/4 cup (3 ounces) freshly grated Parmesan cheese, divided
• 3 cups hot cooked linguine (8 ounces uncooked pasta)
• Freshly ground pepper (optional)

1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add asparagus and carrot; cook 2 minutes, stirring constantly. Add mushrooms, green onions, and squash; cook 3 minutes or until crisp-tender. Remove from heat; set aside, and keep warm.
2. Combine flour and next 3 ingredients in a small bowl; gradually add milk, stirring with a whisk until completely blended. Melt butter in a medium saucepan over medium heat. Add garlic, and cook 30 seconds. Add milk mixture to saucepan; cook until thick and bubbly, stirring constantly. Remove saucepan from heat; stir in 1/2 cup Parmesan cheese.
3. Combine sauce, reserved vegetables, and pasta in a large bowl; toss gently to coat. Sprinkle with remaining 1/4 cup cheese. Sprinkle with additional pepper, if desired.

cooking spray, olive oil, asparagus, carrot, mushrooms, green onions, yellow squash, allpurpose, italian seasoning, salt, freshly ground pepper, milk, butter, garlic, parmesan cheese, hot cooked linguine, freshly ground pepper

Taken from www.myrecipes.com/recipe/creamy-linguine-primavera (may not work)