1 c. broccoli flowerets
1 c. 1" asparagus pieces
1 c. sugar or snap peas
1 sm. zucchini, sliced
1 c. corn kernels
1 tbsp. finely minced garlic
1/2 c. mushrooms, sliced
1/2 c. shredded carrot
1 lg. tomato
1/4 c. minced parsley
1/2 tsp. pepper
12 oz. spaghetti

SAUCE:

2 tsp. butter
1 tbsp. flour
1 c. skim milk
1/2 c. chicken broth
1/2 c. Parmesan cheese, grated

1. Steam vegetables until tender, 1 teaspoon basil. Keep warm.

2. Saute garlic, tomato, mushrooms, carrot, parsley and pepper. Add to cooked vegetables and combine.

3. Sauce: Melt butter. Add flour, whisking over medium heat for 1 minute. Gradually add milk and stock, stirring constantly until thickens. Stir in the Parmesan and basil. Heat over low heat. Pour the sauce over the vegetable mixture and toss gently to coat.

4. Cook the spaghetti al dente, drain it and spread the vegetable sauce over spaghetti; toss once or twice.