Pasta Primavera

• 3/4 (16 oz.) pkg. spaghetti
• 1/2 small bunch broccoli, cut into 1-inch pieces
• 2 Tbsp. olive or salad oil
• 1 (12 oz.) pkg. mushrooms, each cut in half
• 1 small onion, minced
• 1 medium size tomato, seeded and diced
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. minced parsley
• 1 small carrot, cut into matchstick thin strips
• 1 small red pepper, cut into 1/4-inch thick strips
• 1 (12 oz.) can evaporated skim milk
• 2 tsp. chicken flavor instant bouillon
• 1 1/4 tsp. cornstarch
• 1/2 tsp. salt

1. In saucepot, prepare spaghetti as label directs; drain.
2. Return spaghetti to saucepot, keep warm.
3. Meanwhile, in 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling.
4. Reduce heat to low; cover and simmer 2 to 3 minutes, stirring occasionally, until broccoli is tender-crisp; drain. While broccoli is cooking, in 12-inch skillet, over high heat, in hot olive oil or salad oil, cook mushrooms, onion and carrot, stirring frequently, until vegetables are golden and tender-crisp. Add red pepper strips and cook, stirring until vegetables are tender.

broccoli, olive, mushrooms, onion, tomato, parmesan cheese, parsley, carrot, red pepper, milk, chicken flavor, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950821 (may not work)