1 1/2 - 2 c. broccoli flowerettes
1 c. asparagus
1 sm. zucchini
2 c. pea pods
1/8 tsp. Worcestershire sauce
3 tbsp. butter (diet, optional)
1 garlic clove
3-4 tbsp. flour
2 c. skim milk
4 tbsp. Parmesan cheese
2 1/2 c. spaghetti
Salt and pepper to taste

Vegetables should be crisp. Cut and clean the following: Broccoli, asparagus (cut pencil thin; cut into 1 inch pieces), zucchini (cut in quarters 1/2 inch thick), and pea pods. Blanch all vegetables separately in boiling salt water.

Note: Pea pods should only take 30 seconds to 1 minute. Then plunge into cold water.

In a large pot, combine butter and garlic clove (minced). Add flour and cook 1 to 2 minutes. Add 2 cups of skim milk (a little at a time). Work out all lumps of flour, then add remainder of milk and increase heat. Add Parmesan cheese, Worcestershire sauce, and salt and pepper. Bring to a boil. Add spaghetti and toss with sauce, then add cooked vegetables and heat thoroughly. Serves 4. Only 247 calories per serving.