4 oz. linguine
1/4 c. butter
1 c. thinly sliced fresh broccoli
1/2 c. sliced green onion
1 clove garlic, minced
1 tsp. dried basil, crushed
1 med. carrot, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced fresh mushrooms
1 (6 oz.) pkg. frozen pea pods
1/4 c. dry white wine
Grated Parmesan cheese

Cook linguine in boiling salted water until tender; drain and keep warm. Meanwhile, melt butter in 10-inch skillet. Stir in broccoli, carrot, onion, garlic, basil, salt and pepper. Cook for 6 to 7 minutes or until broccoli is just tender. Add mushrooms, cook about 2 minutes until tender. Cover and cook 2 minutes or until vegetables are crisp-tender. Stir in linguine, toss. Turn mixture into serving bowl. Sprinkle Parmesan cheese atop and toss. Serves 4.