Pasta Primavera

Ingredients

• 8 oz small or thin pasta (shells, linguine etc.)

• 2 Tbs. olive oil and butter combined

• 2 green onions sliced

• 1 clove garlic minced

• 1 cup fresh mushroom slices

• 2 cup broccoli

• 1½ cup thinly sliced carrots

• 6-8 sliced asparagus spears

• 1 medium red bell pepper cut into strips

• ½ cup evaporated skim milk

• 3 tsp. thyme

• 3 Tbs. lemon juice

• ⅓ cup grated parmesan

Preparation

Melt margarine, add onions and garlic; cook until softened.  Add mushrooms, carrots, and broccoli.  Cook about 5 minutes.  Add ⅓-½ cup water.  Cover and cook another 10 minutes or until carrots are just turner tender.  In separate pan cook pasta and set aside.  Add asparagus, pepper, milk, herbs and lemon juice to vegetables.  Cook and stir until vegetables are crisp tender and lightly coated.  Add pasta and cheese.  Toss to lightly coat.

Makes 8 cups.  300-350 calories per 2 cup serving.  6 grams of fat. (16% calories from fat)