Pasta Primavera - cooking recipe

Ingredients

1 green squash, sliced thin
1 yellow squash, sliced thin
1 c. sliced carrots
2 c. broccoli florets
1 c. fresh string beans
1 c. sliced mushrooms
1 c. frozen peas
1 c. snow peas
1 c. chopped red pepper
1 c. chopped green pepper
2 plum tomatoes, quartered
36 oz. can College Inn chicken broth
1/2 c. Holland House white wine
juice of 1 lemon
3 tsp. cornstarch
1 lb. capellini thin spaghetti

Preparation

Cook all vegetables separately, except peas and tomatoes.
Do not overcook!
In a 4-quart pot, melt 1 stick butter.
Add chicken broth, wine and lemon.
Bring to a boil.
Dissolve cornstarch in a small amount of water and add to chicken broth.
Broth will thicken.
Cook spaghetti as directed on box.