1 3/4 tsp. Tabasco sauce, divided
2 c. fresh broccoli florets
1 lg. carrot, cut in julienne strips
8 oz. pasta
3 tbsp. butter
1/2 lb. fresh sliced mushrooms
1/3 c. sliced scallions
3 cloves garlic, minced
1/4 tsp. thyme, crumbled
2 tbsp. flour
1 1/2 c. milk
1 sm. zucchini, cut in julienne strips

Bring 3 quarts water to boil. Add 1 1/2 teaspoons Tabasco, broccoli, carrots and zucchini. Cook 3 minutes. Remove vegetables with a slotted spoon. Cook pasta in same water; drain well.

Melt butter; add mushrooms, scallions, garlic and thyme until tender. Stir in flour; cook 1 minute. Gradually add milk and remaining 1/4 teaspoon Tabasco sauce; stir until sauce thickens. Combine vegetables, pasta and sauce; mix well. Yield: 4 servings.