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Cheesy Ham and Linguine

6 ounces dry spinach and/or plain linguine

2 medium carrots, sliced

1 cup broccoli flowerets

1 cup sliced fresh mushrooms

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 tablespoons snipped parsley

1/2 teaspoon dried basil, crushed

1 1/4 cup milk

6 ounces sliced fully-cooked ham, cut into bite-size strips

1/2 cup shredded cheddar cheese

1. In a Dutch oven or large saucepan, cook pasta and carrots in a large amount of boiling salted water for 7 minutes, stirring occasionally. Add broccoli, return to boiling and cook for 3 to 5 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain; keep warm.
2. Meanwhile, cook mushrooms in butter until tender. Stir in flour, parsley and basil. Add milk at all once. Cook and stir until thickened and bubbly. Add ham and cheese, stirring until cheese melts. Pour over pasta and vegetables; toss to combine.

Makes 4 servings.