Pasta Primavera

8 oz. uncooked linquini
1 T low calorie margarine
2 green onions, cut diagonally
1 t. garlic powder
1 C mushrooms, sliced
1 C broccoli flowerets
1 C cauliflower flowerets
1 medium red bell pepper, thinly sliced
1/2 t. ground black pepper
1/2 t. diced tarragon leaves, crushed
1/3 C grated Parmesan cheese

Cook pasta according to package directions, omitting salt.
Drain and set aside.

Melt margarine in a large non-stick skillet. Add onions, mushrooms,broccoli and cauliflower; cover and cook 3 minutes or until mushrooms are tender. Add bell pepper, milk, garlic powder, pepper and tarragon. Stir in cheese; pour mixture over linquini and toss to coat evenly