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Low-Fat Creamy Pasta Primo

1 cup lite evaporated milk
2 Tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon basil
1 cup chopped fresh mushrooms
1 cup chopped cauliflower
2 garlic cloves, minced
2 carrots, sliced
1 cup chopped broccoli
1 small onion, chopped
1 cup vegetable broth
1 can Italian style stewed tomatoes
1 small can tomato paste
1/4 cup red cooking wine
your favorite pasta

Place milk, flour and seasonings in blender; mix well and set aside.
In large nonstick skillet over medium heat, saute vegetables in
broth until tender. Stir in milk mixture, bring to boil for 1
minute. Reduce heat to low. Add stewed tomatoes, tomato sauce and
wine; stir to combine. Cover and simmer for 20 minutes; stirring
occasionally. Meanwhile, prepare pasta according to package, drain
and set aside. When vegetable sauce is completely cooked, add pasta,
toss and serve. Makes 6 servings.

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