Pasta Primavera
 
12 oz.  linguine or eggless fettucine pasta
2 cup  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
stick  (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 Tbsp  flour
1 cup  each chicken broth and 1% fat milk
1/4 tsp  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. 
 
recipe submitted by june 
 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 1862) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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