3/4 lb. broccoli
1 sm. zucchini
1/2 lb. linguine
1 clove garlic, chopped
1/2 basket cherry tomatoes, chopped
2 tbsp. olive oil
1 tsp. basil leaves
1/4 c. frozen green peas
2 tbsp. chopped parsley
1/2 to 3/4 tsp. salt
Dash of black pepper
1/8 tsp. red pepper
1/4 c. butter
1 c. heavy cream
2/3 c. Parmesan cheese

Wash and trim broccoli and zucchini. Cut broccoli into bite-sized pieces; zucchini into thin slices. Cook in 1-inch boiling, salted water, about 4-5 minutes. Drain and place in large bowl; keep warm. Cook and drain linguine.

At same time, saute garlic and tomatoes in oil in large skillet for 2 minutes. Stir in basil and cook 3 more minutes. Add peas, parsley, salt, peppers. Cook 1 minute more. Add mixture to vegetable in bowl. Melt butter in same skillet; stir in cream and cheese. Cook over medium heat, stirring constantly until smooth. Add to linguine with vegetables. Toss to coat.