Light Pasta Primavera recipe

Ingredients:
1
pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive
oil
1 onion, chopped
2 cloves garlic, minced
2 cups sliced
mushrooms
2 carrots, sliced
1 large zucchini, chopped
1/2 cup fresh
basil, chopped
3/4 tablespoon salt
1/2 tablespoon pepper
2
tablespoons all-purpose flour
1 14 oz. can evaporated lowfat milk
12
ounces fusilli
1/3 cup freshly grated parmesan cheese

Procedures:
Melt butter
over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir
in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water,
salt and pepper; cover and cook over medium heat for 5 minutes. Cook,
uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated.
Stir in flour; cool, stirring, for 1 minute. Pour in milk; cook, stirring,
for 5 minutes or until thickened. Meanwhile, in large pot of boiling water,
cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and
remaining basil, toss again.