1/2 c. peas
1/2 c. diced carrots
1/2 c. diced zucchini
1 lg. onion, diced (1 c.)
1 c. broccoli flowerettes, broken in sm. pieces
6 c. water (to boil pasta)
1/4 lb. spinach pasta shells (2 c.), cooked
1 c. chicken stock
2 tsp. cornstarch

Steam the vegetables until crisp-tender and set aside. Bring the water to a boil. Add the pasta, return to a boil, and cook 8 to 10 minutes or until it has a slight resiliency (al dente). While the pasta is cooking, combine the chicken stock and cornstarch and stir until the cornstarch is completely dissolved. Bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened; set aside. Drain the pasta thoroughly and put it in a large bowl. Pour the thickened chicken stock over the pasta and toss thoroughly. Add the steamed vegetables and again toss thoroughly. Divide into 4 servings (1 3/4 cups each).