Pasta Primavera

Prep time: 15 min
Cook tome: less then 15 min
Yield: 6 servings

1 Tbl olive oil
1 med onion, minced
1 clove garlic, minced
1 lb asparagus, trimmed and sliced diagonally in 1/4 in pieces
1 med zucchini, sliced
1 med carrot, sliced very thin
1/2 lb fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 Tbl chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lb hot cooked fettuccine
1/2 cup grated Parmesan Cheese (optional)
1/2 cup toasted pine nuts (optional)

In a large skillet,heat olive oil. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

Add the asparagus, zucchini, carrot and mushrooms and cook over medium heat for 2 minutes.

Add the milk, broth, and basil and cook over high heat until the liquid boils. Cook for about 3 minutes and then add the peas and green onions. Simmer for 1 minute.

Add the salt and black pepper and then add the pasta, cheese and nuts, tossing until the ingredients are well mixed. Serve immediately.