Serves: 4-6
| 1 bunch broccoli | 1/4 c olive oil |
| 2 small zucchini | 1-2 cloves garlic |
| 1/2 lb asparagus | 1 basket cherry tomatoes, halved |
| 12 or 16 oz linguini | 1/4 c chopped fresh or 1 t dried basil |
| 1/4 c butter | 1/4 lb sliced fresh mushrooms |
| 3/4 c cream | 1/2 c frozen green peas |
| 2/3 c Parmesan cheese | 1/4 c chopped fresh parsley |
| 1 1/2 t salt | |
| 1/4 t ground black pepper | |
| 1/4 t crushed red pepper |
Wash and trim broccoli, zucchini and asparagus. Cut broccoli and asparagus into bite sized pieces, zucchini into thin slices. Microwave in covered dish until crisp-tender (about 3-4 minutes).
Put water on for linguini.
Saute' garlic and tomatoes in oil in large skillet 2 minutes.
Stir in basil and mushrooms, cook 3 minutes.
Stir in peas, parsley, salt and peppers, cook 1 minute more.
Add to steamed vegetables.
Add linguini to boiling water.
In the same skillet as before, melt butter. Stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth.
Linguini should be done. Drain it and add to sauce, tossing to coat. Add vegetables (or add to vegetables in a container big enough to hold the whole mess and allow you to mix it all up).
Notes: