Baked Pasta Florentine

8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2 pound mushrooms -- sliced

1/2 cup scallions -- chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4 cup flour

1 cup skim milk

1/2 can vegetable broth

1/4 teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained

1/4 cup grated Parmesan cheese

Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13x9" baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted.