8 ounces uncooked dried angel hair pasta (capellini)
1 (16-ounce) package frozen vegetable combination (broccoli, carrots and cauliflower)
2 tablespoons LAND O LAKES® Margarine
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon instant chicken boullion granules
1/2 teaspoon dry mustard
1/2 teaspoon dried basil leaes
1 cup LAND O LAKES® Light Sour Cream
8 ounces cooked ham, cut into julienne strips
Freshly grated Parmesan cheese

1. Cook pasta according to package directions. Drain. Keep warm.
2. Meanwhile, cook vegetables according to package directions; drain.
3. Melt margarinein 2-quart saucepan; add garlic. Stir in flour over medium-low heat until smooth and bubbly (1 minute). Stir in milk, sour cream, bouillon granules, dry mustard and basil with wire whisk. Continue cooking, stirring occasionally, until sauce is thickened (4 to 6 minutes). Stir in sour cream; continue cooking, stirring occasionally, until heated through (2 to 3 minutes).
4. Remove from heat; stir in ham and vegetables. Serve over hot cooked pasta. Serve with Parmesan cheese, if desired.

Makes 6 servings.