Pasta Primavera Even Kids Like

Makes 6 servings at
290 calories each

12-oz. pkg. whole-wheat linguine pasta, uncooked

1 T. olive oil

3 cloves garlic, minced

1 red pepper, cut into strips

1/2 lb. asparagus, trimmed and sliced

1 c. cherry tomatoes, halved

1 c. sliced mushrooms

1 T. all-purpose flour

1 c. chicken broth

1/2 c. low-fat milk

1/2 t. salt

1/2 t. pepper

2 carrots, peeled and cut into ribbons with peeler

Garnish: 2 T. grated Parmesan cheese

Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook and stir for one minute. Add red pepper; cook and stir until it begins to soften, about 3 minutes. Add asparagus, tomatoes and mushrooms; cook until tender. Stir in flour; cook and stir for one minute. Add broth, milk, salt and pepper; bring to a boil. Reduce heat. Cook until liquid thickens slightly, about 5 minutes. Stir in carrots. Toss pasta with sauce and vegetables, adding reserved water as necessary to moisten. Sprinkle with cheese.

For hearty salads in a snap, keep unopened cans of diced tomatoes, black olives, white beans and artichoke hearts in the fridge. They’ll be chilled and ready to toss with fresh greens at a moment’s notice.