1 1/2 c. cauliflower flowerets
1/2 c. diagonally sliced carrots
1/4 c. water
1 c. fresh snow peas, trimmed
3/4 c. broccoli flowerets
1/2 c. sliced yellow squash
1/2 sm. red bell pepper, cut into julienne strips
2 green onions, cut into 1/2 inch pieces
1 c. skim milk
1/2 c. grated Parmesan cheese
2 tsp. cornstarch
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 tbsp. reduced-calorie butter
4 c. hot cooked pasta, cooked without salt or fat
1 tbsp. olive oil
1/4 c. pine nuts, toasted

Place cauliflower, carrots, and water in a 2 quart glass measure. Cover with heavy-duty plastic wrap, turning back 1 corner to vent. Microwave at High for 1 minute; drain. Add snow peas, broccoli, squash, bell pepper, and onions. Cover, vent, and microwave at high for 2 minutes; set aside.

Combine milk, cheese, cornstarch, nutmeg, pepper, and butter in a 2 cup glass measure. Microwave, uncovered, at High for 4 to 5 minutes or until mixture thickens and boil; stir every minute. Set aside.

Combine pasta and olive oil in a large bowl; add vegetables, sauce, and pine nuts, tossing gently. Serve immediately. Yield: 4 servings (about 360 calories per 2 cup serving).

Protein 15.6; fat 18; carbohydrate 38.7; cholesterol 9; iron 3.5; sodium 291; calcium 268.