Pasta Primavera

• 1 c. chicken broth
• 5 medium carrots
• 1 1/2 lb. thin asparagus
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medium zucchini or yellow squash (or one of each)
• 1 1/2 tbsp. all-purpose flour
• 113 c. milk
• 1 lb. fettuccine
• 1/2 c. grated Parmesan cheese
• 3 tbsp. butter or margarine
• 1/2 tsp. freshly grated pepper

1. Bring chicken broth to a boil in a large skillet.
2. Add carrots, cover and cook over medium heat 2 minutes.
3. Stir in asparagus, peppers and zucchini, cover and cook 3 minutes longer or until vegetables are crisp-tender.
4. Whisk flour into milk.
5. Add to skillet and stir until boiling.
6. Simmer, stirring, 1 to 2 minutes until slightly thickened.
7. Pour over pasta in pot.
8. Add cheese, butter and pepper, and toss to mix and coat.

chicken broth, carrots, thin asparagus, red bell pepper, yellow bell pepper, zucchini, allpurpose flour, milk, fettuccine, parmesan cheese, butter, freshly grated pepper

Taken from www.delish.com/recipefinder/pasta-primavera-recipe-120186 (may not work)