INGREDIENTS
1/2 lb
Asparagus
2 tbsp
Basil, small leaves
1/2 lb
Carrots
2 tsp
Garlic
1/2 cup
Onion
2
Yellow squashes, small
3
Zucchini, small
1/2 cup
Chicken broth, low-sodium
3 tbsp
All-purpose flour
1/4 tsp
Black pepper
1/4 tsp
Salt
2 tbsp
Olive oil
1 1/2 cups
Cold 2% milk
1 1/2 ounces finely grated Parmigiana-Reggiano