3 qts. water
1 3/4 tsp. Tabasco pepper sauce, divided
2 c. fresh broccoli florets
1 lg. carrot, cut in julienne strips (1 c.)
1 sm. zucchini, cut in julienne strips (1 c.)
8 oz. pasta, uncooked
3 tbsp. unsalted butter
1/4 lb. sliced fresh mushrooms (1 c.)
1/3 c. sliced scallions
3 cloves garlic, minced
1/4 tsp. dried leaf thyme, crumbled
2 tbsp. all-purpose flour
1 1/2 c. milk

In a large saucepot, bring water to a boil; add 1 1/2 tsp. Tabasco sauce, broccoli, carrot and zucchini; cook 3 minutes. Remove vegetables with a slotted spoon; drain well; reserve.

Cook pasta in same water for length of time indicated on the package. Drain well.

In a large skillet melt butter; saute mushrooms, scallions, garlic and thyme until vegetables are tender. Stir in flour, cook 1 minute. Gradually stir in milk and remaining 1/4 tsp. Tabasco sauce; cook until sauce thickens. Combine vegetables, pasta and sauce; mix well. Yield: 4 servings; about 80 mg. sodium per serving.