Pasta Primavera

• 1 tablespoon olive oil
• 3 cloves minced garlic
• 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
• 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
• 1 cup sliced button mushrooms (4 ounces)
• 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
• 1 cup low-sodium chicken stock
• 1/2 cup 1 percent milk
• 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
• 3/4 pound whole-wheat linguine
• 1/2 cup (1 1/2 ounces) grated Parmesan
• 2 tablespoons chopped parsley leaves
• 1/4 cup shredded basil leaves

1. Heat the oil in a large saute pan over medium-high heat.
2. Cook garlic until soft, about 1 minute.
3. Add peppers and cook until they begin to soften, about 3 minutes.
4. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes.
5. Stir in flour and cook for 1 minute more.
6. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes.
7. Stir in carrot strips.
8. Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
9. Toss pasta with vegetables and sauce.
10. Add pasta water, if necessary, to loosen mixture.
11. Serve garnished with Parmesan, parsley and basil.
12. Per Serving
13. Serving Size, 2 cups pasta plus 2 tablespoons cheese, plus parsley and basil
14. Calories 480; Total Fat 11 g; (Sat Fat 3 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 22 g; Carb 76 g; Fiber 10 g; Cholesterol 10 mg; Sodium 610 mg
15. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium
16. Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium

olive oil, garlic, red bell pepper, thin, button mushrooms, grape, chicken, percent milk, flour, salt, ground black pepper, carrot, linguine, parmesan, parsley, shredded basil

Taken from www.foodnetwork.com/recipes/ellie-krieger/pasta-primavera-recipe.html (may not work)