Cut
tender parts of asparagus into 1 inch lengths. Melt butter
over medium heat in sauté pan, add first 4 vegetables. Cook
stirring for 3 minutes, cover and cook an additional minute.
Cook pasta according to directions. While pasta is cooking,
add next six ingredients to pan. In a separate container,
combine cold milk and cornstarch. Add milk mixture to veggies
and bring to a boil for 1 minute. Toss vegetables and sauce
mixture with pasta, add Parmesan cheese and parsley.
Nutritional
Information -
Serving
Size: 2 cups
Number of Servings: 6
Exchanges: 1½
carbohydrate, 1-2 vegetable, 1 meat, and 1 fat
