Pasta Primavera

8 ounces uncooked pasta 1/8 cup olive oil 2 cups sliced broccoli florets 1 cup thinly sliced carrots 1/2 cup sliced green onions 2 cloves garlic, minced 1 tablespoon dried whole basil

2 cups sliced fresh mushrooms 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup Chablis or other dry white wine 3 tablespoons grated Parmesan cheese

Cook pasta according to package directions, omitting salt and fat.  Drain and keep warm.

Place margarine in a large nonstick skillet; place over medium heat until hot.  Add broccoli, carrot, onions, garlic, and basil; saute 5 minutes or until vegetables are crisp-tender, stirring often.  Add mushrooms, salt, pepper and wine; cook 2 minutes or until mushrooms are tender.  Gently toss pasta with vegetable mixture and cheese.
Serves 9.

Nutritional analysis per 3/4 cup serving:
Calories:  146
Protein:  5.1 gm
Fat:  4.2 gm
Carbohydrate:  22.9 gm
Cholesterol:  1 mg
Sodium:  157 mg