INGREDIENTS
1/2 lb
Asparagus, thin
1/4 cup
Basil, fresh leaves
3
Carrots (6 ounces), small
3 cloves
Garlic
1/2 lb
Multicolored cherry tomatoes, small
1
Onion, small
1
Zucchini, small
8 oz
Farfalle
3 tbsp
Flour
1/2 tsp
Pepper
1/2 tsp
Salt
1 tbsp
Olive oil
1
finely shredded parmesan cheese (1/2 ounce)
1
low-fat milk