Vegetable Spaghettini

• Olive oil-flavored vegetable cooking spray
• 2 teaspoons olive oil
• 3 cups julienne-sliced yellow squash
• 2 cups sliced fresh crimini mushrooms
• 1/2 teaspoon dried crushed red pepper
• 2 cloves garlic, minced
• 1 1/2 cups coarsely chopped plum tomato
• 1/2 teaspoon salt
• 1/4 pound fresh green beans
• 4 quarts water
• 8 ounces spaghettini, uncooked and broken in half
• 1/2 cup sliced carrot
• 1 tablespoon reduced-calorie margarine
• 1 tablespoon all-purpose flour
• 3/4 cup evaporated skimmed milk
• 1/4 cup canned no-salt-added chicken broth, undiluted
• 1/4 cup grated Parmesan cheese

1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add squash, mushrooms, crushed red pepper, and garlic; saute 3 minutes. Add tomato and salt; saute 5 additional minutes. Set aside, and keep warm.
2. Wash beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Bring water to a boil in a Dutch oven; add beans, pasta, and carrot. Cook 8 to 10 minutes or until pasta is tender. Drain well; set aside, and keep warm.
3. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and broth to mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Combine pasta mixture and vegetable mixture in a large bowl. Add sauce; toss well. Sprinkle with cheese. Serve warm.

olive oil, olive oil, crimini mushrooms, red pepper, garlic, tomato, salt, green beans, water, spaghettini, carrot, margarine, flour, milk, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetable-spaghettini (may not work)