1/4 lb. fresh asparagus spears, diagonally sliced into 1 inch pieces
1/2 c. broccoli flowerets
1/2 c. fresh snow pea pods, trimmed and diagonally sliced into 1 inch pieces
1/2 c. sliced yellow squash
1/2 c. sliced zucchini
Vegetable cooking spray
1/4 lb. fresh mushrooms, sliced
1 clove garlic, minced
1 tbsp. chopped fresh chives
1 tbsp. water
8 oz. fresh linguine, uncooked
1/4 c. hot water
2 tbsp. Chablis or other dry white wine
1/4 tsp. chicken-flavored bouillon granules
3/4 c. skim milk
1 tbsp. all-purpose flour
1/4 c. plus 1 tbsp. grated Parmesan cheese, divided
1 tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh basil
1/8 tsp. salt
1/8 tsp. pepper

Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash, and zucchini in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until vegetables are crisp-tender. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add mushrooms and garlic; saute 5 minutes or until mushrooms are tender. Add reserved vegetables, chives and 1 tablespoons water; reduce heat and simmer, uncovered 5 minutes. Set vegetable mixture aside.

Cook linguine according to package directions, omitting salt and fat. Drain and set aside.

Combine 1/4 cup hot water, wine and bouillon granules in a small saucepan. Bring mixture to a boil; cook until mixture is reduced to 2 tablespoons.

Combine milk and flour in a small bowl; stir well. Gradually add flour mixture to wine mixture, stirring constantly, 5 minutes or until thickened and bubbly.

Pour sauce over linguine, and toss gently. Add 1/4 cup Parmesan cheese, chopped parsley, chopped basil, salt and pepper; toss gently.

Transfer linguine mixture to a large serving platter, and top with reserved vegetable mixture; sprinkle with remaining 1 tablespoon cheese. Yield: 6 serving (162 calories per 1 cup serving).