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| 12 x ca. 30 g | Linguine |
| 2 Tasse | Broccoli florets |
| 1 gross | Carrot |
| 2 mittel | Zucchini; quartered crosswise & cut in thin strips |
| 1 gross | Red bell pepper; quartered & cut crosswise into thin strips |
| 1/2 Tasse | peas frozen |
| 2 Esslöffel | all-purpose flour |
| 1 Tasse | chicken broth |
| 1 Tasse | Milk; skim |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | parmesan grated |
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1. Cook pasta in a large pot of boiling lightly salted water 5 minutes less than directed on package.
2. 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.
3. 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.
4. Pour over drained vegetables and pasta. Toss to mix and coat.
65 g Fiber: 6g Sodium: 576mg
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