1 1/2 c. cauliflower florets
1/2 c. carrots, diagonally sliced
3/4 c. broccoli florets
1 c. fresh snow peas, trimmed
1/2 c. yellow squash, sliced
1/2 sm. red bell pepper, julienned
2 green onions, cut in 1/2" pieces
1 c. skim milk
1/2 c. grated Parmesan cheese
2 tsp. cornstarch
1/8 tsp. pepper
2 tbsp. butter
4 c. hot cooked pasta
1 tbsp. olive oil

Blanch or steam all vegetables until tender crisp. Meanwhile, heat milk and butter (do not boil). Add cornstarch, stirring until slightly thickened. Then add Parmesan cheese and pepper. Cook pasta. Mix pasta with olive oil in a large bowl; add vegetables and sauce; toss gently. Makes 4 servings.