Pasta Primavera

1 tbsp Olive oil

1 Onion, chopped

2 Gloves garlic, minced

3 C. chopped fresh vegetables - such as zucchini,

mushrooms, broccoli, bell peppers, etc.

1/4 C. fresh basil, chopped

1 tsp salt

2 tsp pepper

2 tbs all-purpose flour

1 14oz can evaporated fat-free milk

3 C. cooked pasta

1/3 C. grated parmesan cheese

Cook onion and garlic in hot oil for 5 minutes. Stir

in remaining vegetables. 2 tbs each of basil and water,

plus the salt and pepper. Cover and simmer for 5 minutes.

Cook, uncovered, for 1-2 minutes or until almost all the

liquid has evaporated. Stir in flour; stirring for 1 minute.

Pour in milk, stirring for 5 minutes or until thickened.

Meanwhile, in large pot of boiling water, cook pasta, drain

and toss with sauce. Sprinkle with parmesan and remaining

basil, toss again.