2/3 cup sun-whipped milk
1/3 cup dehydrated carrots
1/3 cup sliced red bell peppers
1/3 cup shredded cooked cauliflower
1/3 cup kalamata olives
1/3 cup tuna, diced
Combine sun-whipped milk, carrots, celery, zucchini and red peppers. Place marinade in 10-inch-cube heavy-duty, nonreactive saucepan over medium-low heat. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, until tender. Remove from heat and cool 5 minutes; beat vegetables with cream. Serve over pasta.