Creamy Pasta Primavera

12 ozs. bow tie pasta

2 yellow squash, thinly sliced

10 ozs. asparagus spears, cut into pieces

8 ozs. baby carrots, cut in half lengthwise

2 T. all-purpose flour

2 c. skim milk

1/4 c. sour cream

2 T. dijon mustard

2 T. fresh lemon juice

1/2 tsp. salt

1/2 tsp. pepper

2 ozs. feta cheese, crumbled

Add pasta to large pot of boiling water and cook 10 minutes. Add squash, asparagus, and carrots and cook until pasta and vegetables are tender. Drain and place in large serving bowl.

Add flour to large skillet. Slowly whisk in milk until blended. Bring to a boil over medium heat, stirring often. Reduce to low heat and simmer 3 or 4 minutes, stirring constantly. Allow sauce to thicken slightly. Remove from heat and whisk in sour cream, mustard, lemon juice and spices.

Pour over pasta mixture and toss. Sprinkle with cheese.