Pasta Primavera - cooking recipe

Ingredients

3/4 (16 oz.) pkg. spaghetti
1/2 small bunch broccoli, cut into 1-inch pieces
2 Tbsp. olive or salad oil
1 (12 oz.) pkg. mushrooms, each cut in half
1 small onion, minced
1 medium size tomato, seeded and diced
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced parsley
1 small carrot, cut into matchstick thin strips
1 small red pepper, cut into 1/4-inch thick strips
1 (12 oz.) can evaporated skim milk
2 tsp. chicken flavor instant bouillon
1 1/4 tsp. cornstarch
1/2 tsp. salt

Preparation

In saucepot, prepare spaghetti as label directs; drain.
Return spaghetti to saucepot, keep warm.
Meanwhile, in 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling.
Reduce heat to low; cover and simmer 2 to 3 minutes, stirring occasionally, until broccoli is tender-crisp; drain. While broccoli is cooking, in 12-inch skillet, over high heat, in hot olive oil or salad oil, cook mushrooms, onion and carrot, stirring frequently, until vegetables are golden and tender-crisp. Add red pepper strips and cook, stirring until vegetables are tender.