Pasta Primavera

Steam the vegetables until crisp-tender and set aside. Bring the water to a boil. Add the pasta, return to a boil, and cook 8 to 10 minutes or until it has a slight resiliency (al dente). While the pasta is cooking, combine the chicken stock and cornstarch and stir until the cornstarch is completely dissolved. Bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened; set aside. Drain the pasta thoroughly and put it in a large bowl. Pour the thickened chicken stock over the pasta and toss thoroughly. Add the steamed vegetables and again toss thoroughly. Divide into 4 servings (1 3/4 cups each).