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 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
• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. 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. Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.
  
  
  
  
• Notes: I used zucchini instead of mushrooms, any vegetables will work.