The original recipe called for button mushrooms to be added to the mix, and if you like mushrooms, I'd recommend including them. We are a mushroom-free household due to my husband's preference, so I left them out. Either way, this is anything but your standard old pasta and veggies.
So get out your good knife and before you know it, dinner will be on the table.
adapted from Ellie Krieger's So Easy
1/2 pound whole wheat spaghetti or linguine
1/2 tablespoon extra virgin olive oil
2 garlic cloves, minced or pressed
1/2 red bell pepper, seeded and cut into strips
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
1/2 cup grape tomatoes, halved
1 tablespoon white whole wheat (or all-purpose) flour
1/2 cup low sodium chicken (or veggie) broth
1/4 cup nonfat milk
salt and freshly ground pepper to taste
1 small carrot, sliced into thin strips with a peeler
1/4 cup grated parmesan
1/4 cup chopped chives
1. Bring a pot of water to a boil and salt it. Cook pasta until just al dente, according to package directions. Drain.
2. Meanwhile, heat oil in a large skillet over medium-high. Add garlic and cook, stirring, for one minute. Add bell peppers and cook, stirring, until they begin to soften, about 2 minutes. Add asparagus and tomatoes, and cook until softened, about 4 minutes.
3. Stir flour into the veggies and cook for one minute. Add broth, milk, salt and pepper and bring to a boil. Reduce to a simmer and cook until liquid has thickened slightly (it won't get super thick), about 5 minutes. Stir in the carrots.
4. Add cooked pasta to the veggies and toss everything together. Serve garnished with parmesan and chives.