Conchiglie Con Tutto Giardino (Pasta with Garden Vegetables)

Spray large cooking pot with nonstick cooking spray. Add carrots, green and red onions, radishes, parsley, basil and garlic. Add a very small amount of water to prevent sticking.

Saute the vegetables, stirring often, until they begin to color, about 20 minutes. Reduce heat, cover the saucepan and simmer the vegetables for about 15 minutes.

Add tomatoes, zucchini, bell pepper, wine or water, salt, pepper and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.

In a small saucepan, melt margarine. Stir in flour until a smooth paste develops. Slowly add milk, stirring it into the paste with a wire whisk.

Add tomato paste and whisk the mixture again until it is very smooth. Stir it into the vegetables. Continue simmering the sauce over low heat, stirring often, until it is thickened.

Cook the pasta in a large kettle of unsalted boiling water until al dente (barely cooked), drain, and pour into a large serving dish. Add vegetable sauce, toss, and sprinkle grated Parmesan over the top. Serve immediately.