Pasta Primavera - serves 6

3 cups broccoli florets, cut into bite-size pieces
1/2 pound fresh mushrooms, quartered
2 small zucchini, sliced into 1/4-inch rounds
1 tbsp olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, stemmed and cut in half
8 ounces fettuccine

Sauce
3/4 cup skim milk
3 tbsp nonfat butter granules
2/3 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh basil or 1 tbsp dried basil
2 tsp dry sherry

Garnish
2 tbsp grated Parmesan cheese
Ground black pepper to taste

In a large saucepan fitted with a steamer basket, layer broccoli, mushrooms and zucchini. Steam for about 3 minutes, or until just tender-crisp. Set aside.
In a large, nonstick skillet or nonstick wok, heat olive oil over medium-high heat, add garlic and saute for 1 minute, stirring.
Add tomatoes and saute for 2 minutes, stirring, until tomatoes are slightly cooked, but not wilted. Set aside.
Cook fettuccine, omitting salt. Drain well.
Combine milk, butter granules, ricotta cheese, Parmesan cheese, basil and sherry in a blender. Process until smooth.
In a small saucepan, heat sauce over low heat, stirring, until warm.
In a large serving dish, toss the drained pasta, vegetables and sauce to coat well. Garnish each portion with Parmesan cheese and pepper.
Serve immediately.