April 19, 2001 at 5:30 PM CDT - Updated July 2 at 2:40 AM
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