Pasta Primavera

• 4 ounces asparagus, cut into 1 inch pieces
• 12 cup broccoli
• 12 cup fresh snow pea pods, cut 1 inch
• 12 cup yellow squash, sliced
• 12 cup zucchini, sliced
• vegetables, spray
• 8 ounces mushrooms, sliced
• 1 garlic clove, chopped
• 1 tablespoon water
• 8 ounces linguine, uncooked
• 2 tablespoons dry white wine
• 14 teaspoon chicken bouillon
• 34 cup skim milk
• 1 tablespoon flour
• 14 cup parmesan cheese
• 1 tablespoon parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 12 teaspoons chopped fresh basil
• 18 teaspoon salt
• 12 teaspoon pepper

1. arrange Aspargus, broccoli, snow peas, yellow squash and zucchini in a steamer over boiling water and steam 15 to 20 minutes or until vegetables are crisp-tender, set aside.
2. Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
3. Add mushrooms and garlic; saute 5 minutes or until mushrooms are tender.
4. Add reserver vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes.
5. Set vegetables aside.
6. Cook noodles, drain and set aside.
7. Combine 1/4 cup hot water, wine and boullon in a small saucepan.
8. Bring mixture to a boil; cook until mixture is reduced to 2 tablespoons.
9. Combine milk and flour in a small bowl; stir well.
10. gradually add flour mixture to wine mixture, stiring constantly, 5 minutes of until thickened and bubbly.
11. Pour sauce over noodles and toss.
12. add 1/4 cup parmesan cheese, parslet, basil, salt and pepper, toss.
13. Serve on a large platter and top with reserved vegetable mixture, sprinlke with remaining 1 tablespoon parmesan cheese.

broccoli, fresh snow, yellow squash, zucchini, vegetables, mushrooms, garlic, water, linguine, white wine, chicken bouillon, milk, flour, parmesan cheese, parmesan cheese, parsley, fresh basil, salt, pepper

Taken from www.food.com/recipe/pasta-primavera-489197 (may not work)