Pasta Primavera

Here’s one of my old standby recipes that’s extremely easy to make and is quite tasty.

1lb cooked linguini	2 cups broccoli
2 tbsp olive oil	12oz fresh mushrooms
1 small zucchini cut in small sticks	several cloves garlic – diced
1 small white onion	2 carrots cut into small sticks
1 small red bell pepper	12oz can evaporated skim milk
2 vegetable bullion cubes	1 1/4 tsp corn starch
2 plum tomatoes	2 tbsp parmesan cheese
Italian herbs (basil, oregano, etc)

In large skillet over medium heat, warm olive oil and then add mushrooms, onion, garlic and carrots. Stir frequently until almost tender then add red pepper and cook. In a separate pan, steam the broccoli for several minutes until tender and then set aside.

In blender, mix evaporated milk, vegetable bullion, corn starch and herbs (and a 1/2 tsp of salt if desired). Pour mixture over vegetables cooking in skillet and bring to boil. Cook for one minute, stirring nearly constantly.

After draining the pasta, return to a large pot (4 qt or so), dump the skillet contents over the pasta, and top with the tomato, broccoli and parmesan and stir.