Creamy Linguine Primavera

Ingredients

• 1 cup asparagus sliced (1-inch)
• 1 cup d preshredded carrot 
• 3 cups pasta hot cooked uncooked (8 ounces pasta)
• 2 cups milk fat-free
• 3 tablespoons flour all-purpose
• 1 cup mushrooms fresh sliced
• 3  garlic cloves minced
• 0.5 cup green onions sliced
• 1.5 teaspoons penzey's southwest seasoning dried italian
• 1 teaspoon olive oil 
• 3 ounces parmesan cheese divided freshly grated
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 1 tablespoon stick margarine 
• 1 cup baby squash yellow halved lengthwise thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
2. Add asparagus and carrot; cook 2 minutes, stirring constantly.
3. Add mushrooms, green onions, and squash; cook 3 minutes or until crisp-tender.
4. Remove from heat; set aside, and keep warm.
5. Combine flour and next 3 ingredients in a small bowl; gradually add milk, stirring with a whisk until completely blended. Melt butter in a medium saucepan over medium heat.
6. Add garlic, and cook 30 seconds.
7. Add milk mixture to saucepan; cook until thick and bubbly, stirring constantly.
8. Remove saucepan from heat; stir in 1/2 cup Parmesan cheese.
9. Combine sauce, reserved vegetables, and pasta in a large bowl; toss gently to coat.
10. Sprinkle with remaining 1/4 cup cheese.
11. Sprinkle with additional pepper, if desired.