PASTA WITH GARDEN VEGETABLES
Source: Donna Oleksa, R.D.

We call it "tutto" from the original name Conchiglie Con Tutto Giardino - pasta with the whole garden.

1 1/2 cups thinly sliced carrots
1 cup chopped green onions
1 large red onion, coarsely chopped
3/4 cup thinly sliced radishes
1/2 cup coarsely chopped Italian parsley
1/4 cup fresh chopped basil or 1 ½ tablespoons dried leaves
5 cloves garlic, minced
3 cups chopped tomatoes
3 cups diced zucchini
1 large green bell pepper, diced 1 1/2 cups dry white wine or water
1 1/2 teaspoons Lite Salt
3/4 teaspoon black pepper
1 teaspoon sugar
1 tablespoon margarine
1 tablespoon flour
1 cup nonfat milk
1 can (6 ounces) tomato paste
1 1/2 pounds shell shaped pasta
1/2 cup fresh grated Parmesan cheese

Spray large cooking pot with nonstick cooking spray. Add carrots, green and red onions, radishes, parsley, basil and garlic. Add a very small amount of water to prevent sticking. Saute the vegetables, stirring often, until they begin to color, about 20 minutes.

Reduce heat, cover the saucepan and simmer the vegetables for about 15 minutes.

Add tomatoes, zucchini, bell pepper, wine or water, Lite Salt, pepper and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.

In a small saucepan, melt margarine. Stir in flour until a smooth paste develops. Slowly add milk, stirring it into the paste with a wire whisk.

Add tomato paste and whisk the mixture again until it is very smooth. Stir it into the vegetables. Continue simmering the sauce over low heat, stirring often, until it is thickened.

Cook the pasta in a large kettle of unsalted boiling water until al dente (barely cooked), drain, and pour into a large serving dish.

Add vegetable sauce, toss, and sprinkle grated Parmesan over the top. Serve immediately.

Servings: 8
Serving Size: a generous 2 cups
Nutritional Analysis per Serving: Calories 432, Fat 5 grams, Cholesterol 5 milligrams, Protein 16 grams, Carbohydrate 74 grams, Sodium 562 milligrams