Pasta Primavera        No. 238                     Yields 4 Servings
 
                  Main ingredients:          1 large     tomato, diced
      1 cup       broccoli flowerets,      1/2 cup       mushrooms, sliced
                  steamed for 5 minutes    1/2 cup       carrots, shredded
      1 cup       asparagus pieces, 1-     1/4 cup       parsley, finely minced
                  inch, steamed for 5      1/2 tsp       black pepper, freshly
                  minutes                                ground
      1 cup       sugar snap peas, or       12 ozs       spaghetti or linguine,
      1 cup       snow peas, blanched                    high-protein
                  for 1 minute                           Sauce:
      1 small     zucchini, or yellow        2 tsps      butter, or
                  squash (see text for       2 tsps      margarine
                  instructions)              1 tbls      flour
      1 cup       corn kernels, canned       1 cup       milk, skim
                  or                       1/2 cup       chicken stock
      1 cup       corn, frozen, blanched   1/2 cup       Parmesan, grated
      1 tbls      garlic, finely minced    1/4 cup       basil, frsh,minced, or
      1 tbls      olive oil                  1 tsp       basil, dried
 
 Steam or blanch the various vegetables as indicated (for the zucchini or
 squash, they should be unpeeled, sliced in half lengthwise, cut into 1 chunks
 and blanched for 1 minute).
 Combine and keep warm.
 Use a skillet to saute the garlic in the oil for 1 minute, but do not brown.
 Add the tomatoes, mushrooms, carrot, parsley and pepper.
 Cook for 4 minutes.
 Add to the reserved vegetables.
 Toss gently to combine.
 To prepare the sauce, use a small, heavy saucepan to melt the butter or
 margarine.
 Add the flour, whisking the roux over medium-low heat for 1 minute.
 Gradually add the milk and stock, stirring constantly, until the sauce
 thickens slightly.
 Stir in the Parmesan and basil.
 Heat over medium low heat, stirring, until the cheese is melted.
 Pour over the vegetable mixture.
 Toss gently to coat.
 Cook the spaghetti or linguine al dente.
 Drain and keep warm.
 Place the cooked pasta in a large heated serving bowl or platter.
 Spread the vegetable-and-sauce mixture over the pasta.
 Toss gently once or twice.
 Serve.