Vegetable Fettuccine

I originally thought this would be a meatless meal, and then remembered my husband wouldn't approve- so I bought a link of turkey sausage and threw it in!

INGREDIENTS:
Bread Crumbs (or ingredients to make your own)
Garlic Cloves (2), minced
Turkey Sausage Link, sliced
Asparagus, cut
Frozen Peas
Broccoli
Carrot Sticks
Zucchini
Fettuccine
2 tsp olive oil
1/3 cup chopped sweet onion
1 TBL flour
1/2 cup chicken broth
1-2 cups milk
8 oz. 1/3 less fat cream cheese
Parmesan-Reggiano Cheese, grated
Kosher Salt
Black Pepper
Tarragon

DIRECTIONS:
Bring water to boil in a large pot. (If you are making your own breadcrumbs, you should start now- put bread in a food processor and then toast in melted butter on a skillet with garlic). Add asparagus first to water (it needs the longest to cook) then the broccoli and carrots, then zucchini and last peas. Cook until crisp-tender, remove from pan with a slotted spoon and rinse under cold water; drain. Add pasta to the boiling water and cook until al dente. Meanwhile, heat olive oil in a skillet and add the onion and 2 garlic cloves; cook for 3 minutes or until tender. Place flour in a small bowl; gradually whisk in chicken broth. Add the broth mixture and the milk to the pan, stirring constantly with a whisk. Place turkey sausauge in. Bring to a boil and then reduce heat; cook until thickened. Remove from heat and add cheese, salt and pepper and pasta, veggies and toss well. Sprinkle with breadcrumbs and tarragon.