Pasta Primavera - cooking recipe

Ingredients

1/2 c. evaporated skim milk
1 egg
1/4 c. part skim Ricotta cheese
1 Tbsp. reduced-calorie margarine (tub)
1 garlic clove, minced
1 oz. grated Parmesan or Romano cheese
1/8 tsp. each: basil leaves and oregano leaves
dash of pepper
1/3 c. each: cooked broccoli florets, cauliflower florets and sliced carrot
1/2 c. cooked linguine or fettucine (hot)

Preparation

In blender container, combine milk, egg and Ricotta cheese and process until smooth, scraping down sides of container as necessary; set aside.
In 10-inch nonstick skillet, heat margarine over medium heat until bubbly and hot.
Add garlic and saute until softened, about 1 minute.
Reduce heat to low and add egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper.
Cook, stirring constantly, until sauce is thickened, 3 to 5 minutes (do not boil).
Add broccoli, cauliflower and carrot to sauce and cook, stirring constantly, until vegetables are heated through, about 1 minute.
Arrange pasta on serving platter and top with vegetable-cheese mixture.