Pasta Primavera

1 pound whole wheat, soy or spinach medium pasta shape, uncooked
1 Tablespoon olive oil
1 clove garlic, minced
1 medium red onion, chopped
2 cups chopped each: zucchini and fresh tomato
1 cup frozen corn, thawed
1/2 (one-half) teaspoon hot red pepper flakes
1 cup skim or soy milk
1/4 (one-quarter) cup grated Parmesan cheese
2 Tablespoons minced Italian flat-leaf parsley

Prepare pasta according to package directions and drain. Heat oil in a large skillet. Add garlic, red onion and zucchini and cook over medium-high heat until garlic and onion are golden. Reduce heat to medium and add tomato, corn, red pepper flakes, milk and Parmesan cheese. Stir until cheese melts and vegetables are hot. Add pasta and parsley and mix thoroughly. Season with salt and pepper to taste. Yields four servings.