1 bunch broccoli, about a lb.
2 sm. zucchini
1/2 lb. asparagus
1 pkg. (1 lb.) linguine
1 to 2 cloves garlic, chopped
1 basket cherry tomatoes, halved
1/4 c. olive oil
1/4 c. chopped fresh basil or 1 tsp. dried
1/2 lb. mushrooms, thinly sliced
1/2 c. frozen green peas
1/4 c. chopped fresh parsley
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 c. (1/2 stick) butter
3/4 c. whipping cream
2/3 c. Parmesan cheese

Wash and trim broccoli, zucchini and asparagus. Cut broccoli in bite-size pieces, cut zucchini in thin slices and cut asparagus in 1-inch pieces. Cook in boiling salted water or in microwave until crisp-tender. Drain and put in large bowl.

Cook and drain linguine. Set aside. Saute garlic and tomatoes in oil in a very large skillet (I use my large pan I cooked the linguine in) for 2 minutes. Stir in basil, mushrooms; cook 3 minutes. Stir in peas, parsley, salt and peppers; cook 1 to 2 minutes more. Add mixture to vegetables in bowl.

Melt butter in same skillet; stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth. Add linquine; toss to coat. Stir in vegetables and heat gently, just until hot. Serve with additional Parmesan cheese. (Other vegetables may be used such as carrots in place of asparagus when out of season.)