Pasta Primavera

By Dottiejk

Ingredients

• 16 oz spaghetti or linguine
• 1/2 small bunch broccoli; cut into 1 inch pieces
• 2 tablespoon olive oil
• 12 oz package mushrooms; cut in half
• 1 small onion; minced
• 1 small carrot; cut into strips
• 1 small red pepper; cut into strips
• 12 oz evaporated skimmed milk
• 2 teaspoon chicken flavor bouillon
• 1-1/4 teaspoon cornstarch
• 1/2 teaspoon Salt
• 1 medium tomato; seeded and diced
• 2 tablespoon parmesan cheese; grated
• 2 tablespoon parsley; minced

Details

Servings 6

Preparation

Step 1

Prepare spaghetti; drain and keep warm.

In one inch boiling water, heat broccoli pieces to boiling. Reduce heat to
low; cover and simmer 2 to 3 minutes, stirring occasionally, until broccoli
is tender-crisp; drain.

In 12 inch skillet over high heat, in hot oil, cook mushrooms, onion, and
carrot, stirring frequently, until vegetables are golden and tender-crisp.
Add red pepper strips and cook, stirring, 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, heat to boiling; boil one minute. Add diced tomato, Parmesan cheese,
parsley, broccoli, and spaghetti, tossing to coat well; heat through.