1red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2poundthin asparagus, trimmed and cut into 2-inch pieces
1cupsliced button mushrooms (4 ounces)
1cupgrape or cherry tomatoes, sliced in 1/2 (6 ounces)
1cuplow-sodium chicken stock
1/2cup1 percent milk
1tablespoonall-purpose flour, dissolved in 3 tablespoons water
1/2teaspoonsalt
1/2teaspoonground black pepper
1large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4poundwhole-wheat linguine
1/2cup(1 1/2 ounces) grated Parmesan
2tablespoonschopped parsley leaves
1/4cupshredded basil leaves
Instructions
Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.