Pasta Primavera

from Vegetarianism for Dummies

Ingredients:
1 tablespoon olive oil
1 medium onion, minced
1 clove minced garlic
1 pound asparagus, trimmed and sliced diagonally in 1/4 inch pieces
1 medium zucchini, sliced
1 medium carrot, sliced very thin
1/2 pound fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 tablespoons chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound hot cooked fettuccine
1/2 cup parmesan cheese
1/2 cup toasted pine nuts

Directions:
1. In a large skillet, heat olive oil. Cook onions and garlic over medium until onions are translucent.
2. Add asparagus, zucchini, carrot, and mushrooms, and cook over medium heat for 2 minutes.
3. Add milk, broth, basil, and cook over high until the liquid boils. Cook for 3 minutes and add peas, and green onions. Simmer for 1 minute.
4. Add salt and pepper, and then add the pasta, cheese, and pine nuts, tossing until ingredients are well mixed. Serve immediately.