Lighter Pasta Primavera

Traditional pasta primavera includes pasta
topped with sauteed vegetables in a
heavy cream sauce with butter.
This version is much lower in calories,
fat and sodium and is fresher tasting.
It isn't intended to be real saucy.

Ingredients:
1/2 cup broccoli florets (small tips)
1/2 cup sliced mushrooms
1/2 cup sliced zucchini or yellow squash
1/2 cup sliced red or green peppers
1/2 cup fresh or frozen peas
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon butter
1 cup evaporated fat-free milk
3/4 cup freshly grated Parmesan cheese
16 ounces thin pasta (angel-hair or spaghetti)
1/3 cup finely chopped fresh parsley



Directions:
In a large pot fitted with a steamer basket,
bring about 1 inch of water to boil.
Add the broccoli, mushrooms,
zucchini, peppers and peas.
Cover and steam until tender-crisp,
about 10 minutes.
Remove from the pot.

In large saucepan, heat the olive oil
and garlic over medium-high heat.
Add the steamed vegetables and
stir or shake to coat the
vegetables with the garlic and oil.
Remove from heat but keep warm.

In another large saucepan, heat the butter,
evaporated milk and Parmesan cheese.
Stir over moderate heat until
somewhat thickened and heated through.
Stir continuously and don't scald.
Remove from heat but keep warm.

Fill a large pot 3/4 full with water
and bring to a boil.
Add the pasta and cook until al dente,
or according to package directions.
Drain the pasta thoroughly.

Divide the pasta evenly among individual plates.
Top with vegetables and pour
the sauce over the vegetables and pasta.
Garnish with fresh parsley and serve immediately.