INGREDIENTS
8 oz
pasta
3 tbsp
olive oil
1 large
red bell pepper
1 large
yellow squash
2 cloves
garlic
4 oz
sugar snap peas
6
asparagus spears
2 tbsp
flour
1 tsp
salt
2 cups
milk
1 cup
grape tomatoes
1 cup
parmesan cheese
1/3 cup
fresh basil
1/4 cup
panko bread crumbs