Pasta Primavera

Ingredients

• 0.5 cup percent milk 
• 0.5 pound asparagus trimmed cut into 2-inch pieces thin
• 0.3 cup basil leaves shredded
• 4 ounces button mushrooms sliced
• 6 ounces carrots with a peeler ( 2 cups carrot ribbons) peeled sliced into strips
• 1 cup cherry tomatoes sliced in 1/2 (6 ounces)
• 1 tablespoon flour dissolved in 3 tablespoons water all-purpose
• 3 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 0.8 pound pasta whole-wheat
• 1 cup chicken stock see low-sodium
• 1 tablespoon olive oil 
• 1.5 ounces parmesan grated
• 2 tablespoons parsley leaves chopped
• 1  bell pepper red cleaned seeded cut into strips (6 ounces)
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute.
3. Add peppers and cook until they begin to soften, about 3 minutes.
4. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more.
5. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
6. Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce.
7. Add pasta water, if necessary, to loosen mixture.
8. Serve garnished with Parmesan, parsley and basil.