START TO FINISH: 45 minutes MAKES 6 servings
6 ounces fresh wax or green beans, trimmed and cut into 2-inch pieces (2 cups)
1⁄2 cup bias-sliced carrot (1 medium)
6 ounces asparagus spears, trimmed and cut into 2-inch pieces (11⁄2 cups)
1 cup broccoli or cauliflower florets
12 ounces dried fettuccine, linguine, vermicelli, or spaghetti
1 small red or yellow sweet pepper, cut into thin bite-size strips
1 small zucchini or yellow summer squash, halved lengthwise and sliced (1 cup)
2 tablespoons butter or margarine
1 small onion, cut into thin wedges
2 cloves garlic, minced
3⁄4 cup vegetable broth
3⁄4 cup whipping cream
2 tablespoons all-purpose flour
1⁄2 cup finely shredded Parmesan cheese (2 ounces)
1⁄4 cup thinly sliced green onions (2)
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
Finely shredded Parmesan cheese (optional)
1 In a covered large saucepan cook beans and carrot in a small amount of boiling, lightly salted water for 10 minutes. Add asparagus and broccoli. Return to boiling; reduce heat. Cook, covered, about 5 minutes more or until vegetables are crisp-tender; drain. Set aside.
2 Meanwhile, cook pasta according to package directions, adding sweet pepper and zucchini to water with pasta during the last 3 minutes of cooking (vegetables should be crisp-tender); drain. Return pasta mixture to the hot pan. Add the bean mixture to the pasta mixture; cover and keep warm.
3 For sauce, in a medium saucepan melt butter over medium heat. Add onion wedges and garlic. Cook for 5 to 8 minutes or until tender, stirring occasionally. Add broth. Bring to boiling; reduce heat. In a small bowl stir together whipping cream and flour. Add cream mixture to broth mixture in saucepan. Cook and stir until thickened and bubbly. Stir in the 1⁄2 cup Parmesan cheese, the green onions, and basil. Cook and stir for 1 minute more. Pour sauce over pasta and vegetables; toss gently to combine.
4 On a large serving platter arrange pasta mixture. If desired, sprinkle with additional Parmesan cheese.
PER SERVING: 421 cal., 18 g total fat (11 g sat. fat), 56 mg chol., 288 mg sodium, 53 g carb., 4 g fiber, 13 g pro.
