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Source: The Working Family's Cookbook

Pasta with Mixed Vegetables
The Parmesan cheese is optional, but it adds a great flavor to the veggies.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 16 to 20 minutes
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1 1/2 cups thinly sliced carrots
2 medium-size zucchini, cut into 2-by-1/8-inch strips
2 cups cauliflower florets
1 cup quartered mushrooms
4 tablespoons butter or margarine
1/2 teaspoon salt
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
1/8 teaspoon freshly ground pepper
1 cup lowfat milk
2 tablespoons Grated Parmesan cheese, optional
3 tablespoons chopped parsley
1/2 pound linguine, or vermicelli, cooked and drained




Arrange the carrots around the outside of a 12-inch round microwave-safe platter. Make a circle of cauliflower and zucchini strips in alternating groups inside the carrot border. Put the mushrooms in the center of the platter.

Put 2 tablespoons of the butter or margarine in a glass measure and microwave on High (100 percent) for 30 to 40 seconds until melted. Combine the melted butter with 1/4 teaspoon of the salt and spoon the mixture over the vegetables. Cover with plastic wrap, turning back one corner to vent. Microwave on High (100 percent) for 6 to 10 minutes, rotating the platter after 4 minutes. Let the vegetables stand, still covered, for 2 minutes before testing for doneness: they should be crisp-tender.

To make the sauce, put 2 tablespoons of butter in a 1-quart microwave-safe measure. Microwave on High (100 percent) for 30 to 45 seconds or until melted. Stir in the onion and microwave on High (100 percent) for 1 minute, until the onion is soft. Stir in the flour, the remaining salt and the pepper. Add the milk gradually, stirring until the mixture is smooth. Microwave on High (100 percent) for 3 to 5 minutes, stirring every minute, until the sauce is slightly thickened. Stir in 1 tablespoon of the cheese, if desired, and 2 tablespoons of parsley.

Toss the pasta with the remaining butter, cheese and parsley. Spoon the vegetables over the pasta and top with the sauce.





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