1/4 lb. fresh asparagus spears, diagonally sliced into 1" pieces
1/2 c. broccoli flowerets
1/2 c. fresh snow pea pods, trimmed & diagonally sliced into 1" pieces
1/2 c. sliced yellow squash
1/2 c. sliced zucchini
Vegetable cooking spray
1/4 lb. fresh mushrooms, sliced
1 clove garlic, minced
1 tbsp. chopped fresh chives
1 tbsp. water
2 tbsp. Chablis
1/4 tsp. chicken flavored bouillon granules
3/4 c. milk
1 tbsp. all-purpose flour
1/4 c. plus tbsp. grated Parmesan cheese, divided
1 tbsp. chopped fresh parsley
1 1/2 tsp. fresh basil
1/8 tsp. salt
1/8 tsp. pepper

Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash and zucchini in a vegetable steamer over boiling water. Cover and steam 15-20 minutes or until vegetables are crisp tender. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic; saute 5 minutes or until mushrooms are tender. Add reserved vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered 5 minutes. Set vegetable mixture aside. Cook linguine according to package directions, omitting salt and fat. Drain and set aside.

Combine 1/4 cup hot water, wine and bouillon granulated in a small saucepan. Bring mixture to boil. Cook until mixture is reduced to 2 tablespoons. Combine milk and flour in a small bowl; stir well. Gradually add flour mixture to wine mixture, stirring constantly. Cook over medium heat, stirring constantly, 5 minutes or until thickened and bubbly. Pour sauce over linguine and toss gently. Add 1/4 cup Parmesan cheese, chopped parsley, chopped basil, salt and pepper; toss gently.

Transfer linguine mixture to a large serving platter and top with reserved vegetable mixture; sprinkle with remaining 1 tablespoon cheese. (Very light - 162 calories per 1 cup serving, 2.5 g fat.)