Primavera cream sauce for pasta

Chop two medium onions, and sauté on medium-low heat in two Tablespoons of good olive oil, until the onions begin to caramelize.

Sprinkle on two Tablespoons flour, and cook for 2-3 minutes, stirring constantly.

Add one cup evaporated skim milk, a little at a time, until all the liquid thickens. (Add additional skim milk as necessary to keep the sauce from getting too thick.)

Turn the heat to low, and stirring frequently, add

• a cup of frozen peas
• half a pound of raw asparagus, tough bottoms snapped off and cut into 1" pieces
• one marinated red pepper, rinsed and chopped
• three peeled carrots, grated with the largest opening of a box grater

Continue to stir until the asparagus is cooked, about 3-5 minutes.

Serve over pasta (we liked this on cheese ravioli), and add grated Romano cheese to each serving.