1 (8 oz.) pkg. linguine
1 tbsp. olive oil
3 green onions, cut
2 cloves garlic, minced
2 tbsp. olive oil
3/4 lb. broccoli
1/2 lb. asparagus
1 (10 oz.) pkg. English peas
1/2 lb. mushrooms, sliced
1 sm. tomato, chopped
1 green pepper, chopped
1/2 c. olive oil
1/4 c. minced parsley
1/4 c. each grated Parmesan & Romano cheese
2 tbsp. vinegar
1/2 tsp. each salt, dried whole oregano, basil & thyme
1/4 tsp. pepper
1/8 tsp. ground red pepper

Cook the linguine, broken in half, according to package directions and drain. Rinse with cold water; drain. Place the linguine in a large bowl. Sprinkle with 1 tablespoon olive oil and set aside. Saute onions, cut in 1" pieces and garlic in 2 tablespoon olive oil until onion is crisp-tender, add to the linguine.

Arrange broccoli, broken into flowerets and asparagus, cut into 1" pieces, in a steamer rack. Place over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Add vegetables and remaining ingredients to linguine. Gently toss. Cover and chill 3 to 4 hours.