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2 teaspoons butter or margarine
1 tablespoon flour
1 cup skim or 1-percent milk
1/2 cup chicken stock
1/2 cup grated Parmesan
1/4 cup finely minced fresh basil or 1 teaspoon dried basil
1. Steam or blanch the various vegetables (broccoli, asparagus, peas, zucchini or squash, and corn) as indicated, combine them, and keep them warm.
2. In a skillet, saute the garlic in the oil for 1 minute, but do not brown the garlic. Add. the tomatoes, mushrooms, carrot, parsley, and pepper, and cook the mixture for 4 minutes. Add this to the reserved vegetables, tossing the ingredients gently to combine them well.
3. To prepare’ the sauce, in a small, heavy saucepan, melt the butter or margarine, and 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, and heat the sauce over medium-low flame, stirring it until the cheese is melted. Pour the sauce over the vegetable mixture, and toss the two gently to coat.
4. Cook the spaghetti or linguine al dente, drain it, and keep it warm.
5. Place the cooked pasta in a large heated serving bowl or platter. Spread the vegetable-and-sauce mixture over the pasta, toss the pasta gently once or twice, and serve it.
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