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Directions- In a large pot fitted with a steamer basket, bring
about 1 inch of water to boil. Add the broccoli, mushrooms,
zucchini, peppers and peas. Cover and steam until tender-crisp,
about 10 minutes. Remove from the pot.
In large saucepan, heat the olive oil and garlic over medium-
high heat. Add the steamed vegetables and stir or shake to coat
the vegetables with the garlic and oil. Remove from heat but
keep warm.
In another large saucepan, heat the butter, evaporated milk and
Parmesan cheese. Stir over moderate heat until somewhat
thickened and heated through. Stir continuously and don't scald.
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Remove from heat but keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the
pasta and cook until al dente (tender), about 10 to 12 minutes,
or according to package directions. Drain the pasta thoroughly.
Divide the pasta evenly among individual plates. Top with
vegetables and pour the sauce over the vegetables and pasta.
Garnish with fresh parsley and serve immediately. ---
Nutritional Analysis (per serving)
Calories 400
Cholesterol 80 mg
Protein 20 g
Sodium 310 mg
Carbohydrate 60 g
Fiber 3 g
Total fat 9 g
Potassium 378 mg
Saturated fat 2 g
Calcium 264 mg
Monounsaturated fat 4 g
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