1 1/2 cups evaporated skim milk
2 teaspoons cornstarch
1/8 teaspoon ground white pepper
8 ounces spaghetti or fettuccine pasta
2 teaspoons crushed fresh garlic
1/2 cup thinly sliced carrots
1/2 cup sliced fresh mushrooms
2 cups fresh broccoli florets
1/2 small red bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1 tablespoon water
1/2 cup plus 2 tablespoons grated nonfat or regular Parmesan cheese
Place 1 tablespoon of the evaporated milk and all of the cornstarch and pepper in a small bowl, and stir to dissolve the cornstarch. Stir in the remaining milk, and set aside.
Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
Coat a large skillet with nonstick cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for 30 seconds, or just until the garlic begins to turn color.
Add the vegetables and water to the skillet, cover, and cook, stirring occasionally, for 3 to 5 minutes, or until the vegetables are crisp-tender. Add a little more water if the skillet becomes too dry.
Reduce the heat to medium, and add the pasta to the skillet mixture. Stir the milk mixture, and add it to the skillet. Toss gently over medium heat for about 2 minutes, or just until the sauce begins to boil and thickens slightly. Add a little more evaporated milk if the mixture seems too dry.
Remove the skillet from the heat, and add the Parmesan cheese. Toss gently to mix, and serve hot.