Cook bow tie pasta as directed on package. Drain; rinse with hot water. Keep warm. In large skillet, combine water and carrot slices. Bring to a boil; boil 1 minute. Add remaining vegetables and boil 3 to 4 minutes, or until crisp-tender. Drain; keep warm. Melt margarine in large saucepan. Stir in flour until blended. Gradually stir in milk and chicken broth; cook and stir until thickened. Stir in cooked pasta, basil, cheese and pepper; toss to coat. Gently stir in vegetables. Makes 7 (1-cup) servings.