Pasta Primavera With Cheese

• 1 medium zucchini, sliced
• 1/2 c. julienned carrot
• 1/3 c. (1-inch) pieces green onion
• 1/3 c. mushrooms, quartered
• 1 small clove garlic, minced
• 2 Tbsp. butter or olive oil
• 1 Tbsp. flour
• 1 c. evaporated skimmed milk (or half and half)
• 1/4 tsp. crushed basil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 c. shredded cheese (Jack or White Cheddar)
• 1 c. cooked broccoli flowerets
• 8 oz. cooked pasta

1. In large saucepan cook zucchini, carrot, onion, mushrooms and garlic in butter until just tender.
2. Stir occasionally.
3. Add flour, blend well.
4. Gradually stir in evaporated skimmed milk. Cook, stirring, until thickened.
5. Season with basil, salt and pepper.
6. Add the cheese; cook, stirring, until melted.
7. Add the broccoli, toss in the drained pasta.
8. Serve immediately.
9. Makes 4 servings.

zucchini, carrot, green onion, mushrooms, clove garlic, butter, flour, milk, basil, salt, pepper, shredded cheese, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287995 (may not work)