Pasta Primavera With Soy Cream Sauce

• 6 ounces uncooked angel hair pasta
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup fresh baby carrots, halved lengthwise
• 1 small zucchini, quartered and sliced
• 1 yellow summer squash, quartered and sliced
• 4 teaspoons cornstarch
• 1-1/2 cups soy milk
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

1. Cook pasta according to package directions. Meanwhile, place asparagus and carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini and squash; cover and steam 2-3 minutes longer or until vegetables are crisp-tender. Keep warm.
2. In a small saucepan, combine cornstarch and soy milk until smooth. Stir in the salt, basil and oregano. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta; toss with vegetables and sauce.

angel hair pasta, fresh asparagus, fresh baby carrots, zucchini, yellow summer, cornstarch, soy milk, salt, basil, oregano

Taken from www.tasteofhome.com/recipes/pasta-primavera-with-soy-cream-sauce/ (may not work)