1 lb. smoked sausage
2 c. fresh broccoli flowerets
1 med. onion, chopped
1 large clove garlic, chopped
1 tbsp. olive oil
1 large carrot, scraped and sliced diagonally
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 c. whipping cream
1/2 c. chicken broth
3 green onions, chopped
2 tsp. basil
1/2 tsp. salt
8 oz. uncooked linguine
1/2 lb. fresh mushrooms, sliced
1 c. freshly grated parmesan cheese
1/4 tsp. pepper

Cut smoked sausage into 1/2 to 3/4 inch circles. Place broccoli flowerets and sausage into a vegetable steamer over boiling water, cover and steam 6 to 8 minutes (until crisp and tender). Remove from heat and set aside. Sauté onions (not the green onions), mushrooms and bell peppers. Add the carrot to onion mixture, cover, drain and set aside. Combine whipping cream, broth, sliced green onions, basil and salt in a medium skillet. Cook over medium heat 5 minutes, stirring occasionally. Let thicken. Cook linguine according to package directions - drain and place in a large bowl. Add reserved vegetables, whipping cream mixture and sliced mushrooms. Toss gently. Sprinkle with parmesan cheese and pepper. Toss and serve immediately.

Serves 8.