June 8-11-2005

12 ounces linguine or eggless fettucine pasta

2 cups small broccoli florets (about 1/3 of a large bunch).

1 large carrot, diced (3/4 cup).

2 medium zucchini, quartered and cut crosswise in thin

sticks (1 1/2 cups).

1 large red bell pepper, quartered and cut crosswise in

thin strips (1 1/4 cups).

1/2 cup frozen green peas.

Sauce:

2 tablespoons flour

1 cup each chicken broth and 1% fat milk

1/4 teaspoon each salt and pepper

1/4 cup grated Parmesan cheese

Cook pasta in a large pot of boiling lightly salted water 5 minutes

less than directed on package. Add broccoli and carrot and cook,

stirring once or twice, 2 minutes. Add remaining vegetables and cook

2 to 3 minutes longer until vegetables and pasta are tender.

Drain. Meanwhile, make Sauce: Put flour in a medium saucepan.

Slowly whisk in broth and milk until blended, making sure to

get into corners of pot. Stir in salt and pepper. Bring to a

boil over medium-high heat, whisking often. Reduce heat to low

and simmer 2 to 3 minutes, stirring constantly, until

thickened. Stir in cheese. Pour over drained vegetables

and pasta. Toss to mix and coat.