Pasta Primavera - cooking recipe

Ingredients

1 pkg. linguine
1/2 bunch broccoli, cut into 2-inch pieces (2 c.)
1 (12 oz.) pkg. mushrooms
1 small onion, minced
2 carrots, cut into thin strips
1 can evaporated milk
2 tsp. chicken bouillon
1 1/4 tsp. cornstarch
2 Tbsp. grated cheese
2 Tbsp. parsley
1 small red pepper, cut into thin strips

Preparation

Prepare linguine.
Heat broccoli pieces to boiling.
Simmer 2 to 3 minutes until broccoli is tender-crisp.
While broccoli is cooking, in 12-inch skillet, heat oil; cook mushrooms, onion and carrot, stirring frequently.
Add red pepper; cook until tender. In 2 cup measuring cup with fork, mix evaporated milk, bouillon and cornstarch.
Into vegetable mixture in skillet, add evaporated milk mixture.
Heat to boiling.
Add parsley, grated cheese and broccoli.
Pour over linguine and toss to coat well.
Makes 6 servings; about 355 calories, 7 g. fat, 4 mg. cholesterol and 615 mg. sodium.