Pasta Primavera

¾ lb Whole-Wheat Linguine
1 Tbsp Olive Oil
3 Cloves Garlic, minced
1 Red Bell Pepper, seeded and cut into strips
½ lb Thin Asparagus, trimmed and cut into 2 inch pieces
1 cup Grape or Cherry Tomatoes, sliced in half
1 cup Sliced Button Mushrooms
1 Tbsp All-Purpose Flour
1 cup Low Sodium Chicken Broth
½ cup Lowfat/Skim Milk
½ tsp Salt
½ tsp Fresh Ground Black Pepper
1 Large Carrot, peeled and ribboned (using peeler make long, thin strips)
½ cup Grated Parmesan Cheese
½ cup Shredded Basil

Bring large pot of water to a boil. Add pasta and cook to al dente, according to package directions. Heat oil in large skillet over medium-high heat. Add garlic and stir for 1 minute. Add bell pepper and cook, stirring, until they begin to soften, 3 minutes. Drop in asparagus, tomatoes and mushrooms, and cook until tender. Stir in flour and cook for 1 minute more. Add the chicken broth, milk, salt, pepper and bring to a boil; reduce heat to a simmer, and cook until the liquid has thickened slightly, about 5 minutes. Stir in the carrot strips. Toss the pasta with vegetables and sauce, adding the pasta, if necessary to loosen the mixture. Serve garnished with the Parmesan and basil.