by Jennifer Burns
- 8 ounces uncooked linguine
- 2 teaspoons olive oil
- 1 medium carrot, thinly sliced
- 1/2 onion, chopped
- 1/2 red or green pepper
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 cup broccoli florets
- 1 pound asparagus, cut into 3-inch pieces
- 1/3 cup all-purpose flour
- 2 cups cold water
- 1/2 cup chicken broth
- 1/4 cup minced fresh parsley
- 1/4 cup Parmesan cheese, grated
- Salt and Pepper, to taste
Cook pasta according to package directions. In a nonstick skillet coated with the oil, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Sauté for 5-6 minutes. Add the asparagus, salt and pepper and cook 3-4 minutes longer.
In a saucepan, combine flour and water until smooth. Add the stock. Bring to a boil stirring sonstantly for 2 minutes or until slightly thickened. Add broth, salt and pepper. Pour over vegetables. Drain pasta and add to vegetable mixture. Add parsley; toss to coat. Sprinkle with Parmesan cheese.
