Pasta Primavera - cooking recipe

Ingredients

1/4 lb. fresh asparagus spears, diagonally sliced into 1-in. pieces
1/2 c. fresh snow peas, trimmed and diagonally sliced into 1-in. pieces
1/2 c. zucchini, sliced
1/4 lb. fresh mushrooms, sliced
1 Tbsp. fresh chives, chopped
8 oz. fresh linguine, uncooked
2 Tbsp. Chablis or other dry white wine
3/4 c. skim milk
1/4 c. plus 1 Tbsp. grated Parmesan cheese, divided
1 Tbsp. fresh parsley, chopped
1/8 tsp. salt
1/2 c. broccoli flowerets
1/2 c. yellow squash, sliced
vegetable cooking spray
1 clove garlic, minced
1 Tbsp. water
1/4 c. hot water
1/4 tsp. chicken flavored bouillon granules
1 Tbsp. flour
1 1/2 tsp. fresh basil, chopped
1/8 tsp. pepper

Preparation

Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash and zucchini in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until vegetables are crisp-tender.
Set aside.
Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
Add mushrooms and garlic, saute 5 minutes or until mushrooms are tender.
Add reserved vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes.
Set vegetable mixture aside.
Cook linguine according to package directions, omitting salt and fat.
Drain and set aside.