1 c. broccoli florets, steamed 5 minutes
1 c. sliced carrots, steamed 5 minutes
2 sm. zucchini, unpeeled, sliced and blanched 1 minute
1 c. cauliflower florets, steamed 5 minutes
1 tbsp. minced garlic
1 tbsp. olive oil
1 lg. tomato, diced
1 c. mushrooms, sliced
1/4 c. fresh minced parsley
1/2 tsp. fresh ground black pepper

SAUCE:

3 tbsp. butter
3 tbsp. flour
1 c. skim milk
1/2 c. chicken stock
1/2 c. grated Parmesan cheese
1 tsp. basil, dried
12 oz. linguine

Combine steamed and blanched vegetables; keep warm. In skillet, saute garlic in oil for 1 minute. Add tomatoes, mushrooms, parsley and pepper; cook for 4 minutes. Add to reserved vegetables, tossing gently. Set aside.

In heavy saucepan melt butter; add flour. Mix well over medium low heat. Gradually add milk and stock until sauce thickens. Stir in Parmesan and basil and heat until cheese is melted. Pour over vegetable mixture and toss gently to coat. Keep warm.

Cool linguine until "al dente". Keep warm. Add vegetable sauce mixture over liquid and toss gently once or twice and serve at once. 4 generous servings.