Pasta Primavera

This is a great recipe to use different vegetables that you have on hand.

Ingredients

3/4 package spaghetti or linguine

2 cups broccoli cut up

2 tablespoons olive oil

mushrooms cut in half

1 onion minced

1 red pepper cut into strips

1 carrot cut into thin strips

1 12 oz. can evaporated skim milk

2 teaspoon chicken bouillon

1 ½ teaspoon cornstarch

½ teaspoon salt

1 tomato seeded and diced

2 tablespoons parmesan cheese grated

In saucepan prepare spaghetti as label directs; drain. Return spaghetti to saucepan, keep warm.In a skillet in hot olive oil cook mushrooms, onions, carrots and broccoli stirring frequently until vegetables are tender and crisp. Add red pepper and cook until vegetables are tender. In 2 cup measuring cup with fork, mix evaporated skim milk, chicken bouillon, cornstarch and salt. Into vegetable mixture in skillet stir evaporated milk mixture. Over high heat to boiling; boil 1 minute. Add diced tomato, parmesan cheese and spaghetti, tossing to coat well, heat through.