Pasta “Primavera” with asparagus

Ingredients:

• 350 g whole grain linguine pasta
• 1 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 1 red bell pepper, washed, seeded and cut into strips (170 g)
• 220 g thin asparagus, trimmed and cut into 5 cm pieces.
• 1 cup chopped mushrooms (110 g)
• 1 cup grape or cherry tomatoes, halved (170 g)
• 1 cup lightly salted chicken broth
• 0.5 cups of milk with 1% fat content
• Dissolve 1 tbsp of premium flour in 3 tbsp of water
• 0.5 tsp salt
• 0.5 tsp ground black pepper
• 1 large carrot (170 g) peeled and thinly sliced ​​with a vegetable peeler (about 2 cups carrot ribbons)
• 0.5 tbsp. (45 g) grated parmesan
• 2 tbsp chopped parsley leaves
• 1/4 cup chopped basil leaves

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Sauté the garlic until soft, about 1 minute. Add the pepper and cook until it begins to soften, about 3 minutes. Add the mushrooms, asparagus, and tomatoes and cook until soft, another 5 minutes. Add the flour mixture and cook for another 1 minute. Add the chicken broth, milk, salt, and black pepper and bring to a boil; reduce heat and simmer until the liquid thickens slightly, about 5 minutes. Add the carrot ribbons.
2. Meanwhile, cook the pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Toss the pasta with the vegetables and sauce. Add more cooking water if the pasta seems dry. Serve sprinkled with Parmesan, parsley, and basil.