1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves
In a sizable saute pan, heat the oil over medium-high heat. Cook garlic for approximately a minute, or until tender. Peppers should be added and cooked for 3 minutes or until they start to soften. Cook the tomatoes, mushrooms, and asparagus for a further 5 minutes, or until they are tender. Add the flour, stir, and cook for another minute. Bring to a boil the chicken stock, milk, salt, and pepper; then decrease the heat to a simmer and cook for 5 minutes, or until the liquid has slightly thickened. Add carrot strips and stir.
In the meantime, prepare the pasta per the directions on the package; drain, saving 1/2 cup of the cooking liquid. Toss spaghetti with the sauce and vegetables. If required, add pasta water to the mixture to liquefy it. Serve with basil, parsley, and Parmesan on the side.