Resistant Starch: 0.6g
Bring a large pot of water to a boil.
While water is heating, heat oil in a large nonstick skillet over medium-high heat.
Add onion and cook, stirring, until soft, 6-7 minutes. Add garlic and cook 1 minute. Add tomatoes and cook (do not stir) until slightly bursting, 5 minutes.
Whisk together milk and flour and add to vegetables. Bring mixture to a boil; reduce heat and simmer. stir until thickened, 2-3 minutes.
Add salt and pepper, stir to incorporate, remove from heat, and cover with foil to keep warm.
Cook pasta according to package directions. During last 3 minutes of cooking, add carrots to boiling pasta. During last minute of cooking, add asparagus and zucchini.
Drain pasta and vegetables (do not rinse); add immediately to warmed vegetable-cream sauce.
Toss gently and divide among 4 pasta bowls.
Divide basil and parmesan among bowls.
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