Pasta Primavera

• 1 green squash, sliced thin
• 1 yellow squash, sliced thin
• 1 c. sliced carrots
• 2 c. broccoli florets
• 1 c. fresh string beans
• 1 c. sliced mushrooms
• 1 c. frozen peas
• 1 c. snow peas
• 1 c. chopped red pepper
• 1 c. chopped green pepper
• 2 plum tomatoes, quartered
• 36 oz. can College Inn chicken broth
• 1/2 c. Holland House white wine
• juice of 1 lemon
• 3 tsp. cornstarch
• 1 lb. capellini thin spaghetti

1. Cook all vegetables separately, except peas and tomatoes.
2. Do not overcook!
3. In a 4-quart pot, melt 1 stick butter.
4. Add chicken broth, wine and lemon.
5. Bring to a boil.
6. Dissolve cornstarch in a small amount of water and add to chicken broth.
7. Broth will thicken.
8. Cook spaghetti as directed on box.

green squash, yellow squash, carrots, broccoli florets, fresh string beans, mushrooms, frozen peas, snow peas, red pepper, green pepper, tomatoes, chicken broth, white wine, lemon, cornstarch, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915975 (may not work)