Pasta Primavera

• 1 tablespoon olive oil
• 1 small onion, sliced
• 3 cloves garlic, thinly sliced
• 1/2 pound small multicolored cherry tomatoes
• 3 cups low-fat milk (1%)
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces farfalle (bow-tie) pasta
• 3 small carrots (6 ounces), peeled and diced
• 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
• 1 small zucchini, halved and cut into 2-inch matchsticks
• 1/4 cup fresh basil leaves
• 1/2 cup finely shredded Parmesan cheese (1/2 ounce), divided

1. Bring a large pot of water to a boil.
2. While water is heating, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and cook, stirring, until soft, 6-7 minutes. Add garlic and cook 1 minute. Add tomatoes and cook (do not stir) until slightly bursting, 5 minutes.
4. Whisk together milk and flour and add to vegetables. Bring mixture to a boil; reduce heat and simmer. stir until thickened, 2-3 minutes.
5. Add salt and pepper, stir to incorporate, remove from heat, and cover with foil to keep warm.
6. Cook pasta according to package directions. During last 3 minutes of cooking, add carrots to boiling pasta. During last minute of cooking, add asparagus and zucchini.
7. Drain pasta and vegetables (do not rinse); add immediately to warmed vegetable-cream sauce.
8. Toss gently and divide among 4 pasta bowls.
9. Divide basil and parmesan among bowls.

olive oil, onion, garlic, tomatoes, lowfat milk, flour, salt, pepper, pasta, carrots, thin, zucchini, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-primavera-0 (may not work)