In the summer I love having a light meal. This pasta dish combines various vegetables with a light, delicate cream sauce that brings alive the delicious flavors of all the summer vegetables. Family and friends have all tasted, loved and approved this dish.
Add beans, vegetables, half onion, whole garlic and thyme to medium stockpot. Cover with water and bring to boil. Reduce heat to low boil/simmer 20-25 minutes until vegetables are tender. Drain; set aside.
In large stockpot, heat water for pasta. When rolling boil, add pasta; cook 8 minutes. Add mushrooms to stockpot and continue cooking for another 4 minutes. Add prosciutto and vegetables; heat through. Drain.
While pasta is cooking, make sauce. Combine milk, cornstarch, salt, nutmeg and pepper in saucepan. Cook until bubbly; stir 2 minutes more then add parmesan cheese stirring continually until thickened.
Put pasta and vegetables into a large bowl. Pour sauce over pasta; toss to coat.