Recipe: Bow Tie Pasta Primavera

BOW TIE PASTA PRIMAVERA

1/2 pound fresh asparagus spears
1 1/2 cups fresh broccoli flowerets
1 large carrot, scraped and diagonally sliced
1 cup sliced yellow squash
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
8 ounces bow tie pasta, uncooked
1 tablespoon margarine
1 tablespoon all-purpose flour
3/4 cup skim milk
1/4 cup canned no-salt-added chicken broth, undiluted
1/4 cup plus
1 tablespoon freshly grated Parmesan cheese, divided use
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears diagonally into 1-inch pieces. Arrange asparagus, broccoli, and carrot in a vegetable steamer over boiling water. Cover and steam 5 minutes. Add squash; cover and steam an additional 5 minutes or until vegetables are crisp-tender. Set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add mushrooms, onion, sweet red pepper, and garlic; saute 3 to 5 minutes or until vegetables are tender. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.

Melt margarine in a small, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and chicken broth to mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly.

TO SERVE:
Combine steamed vegetables, mushroom mixture, and pasta in a large bowl. Add sauce, 1/4 cup Parmesan cheese, and remaining ingredients; toss well. Transfer to a large serving bowl, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve warm.

Makes 8 servings
Source: The Healthy Heart Cookbook by Lisa A. Hooper
From: Donna,NY - 08-23-97