1 pkg. fresh linguine
2 c. fresh broccoli flowerets
1 c. 1-inch pieces fresh asparagus
2 c. thin sliced zucchini
1 c. fresh Chinese snow peas
1/2 c. thawed frozen green peas
1/2 c. light cream
1/2 to 3/4 c. grated Parmesan cheese
1/2 c. freshly grated Romano
1/4 c. softened butter

Cook linguine according to instructions. Meanwhile, saute prepared vegetables into large saute pan or wok with light cooking oil or if you prefer your vegetables not to be so crisp. Steam all vegetables together in a steam pot until desired crispness or tenderness.

Drain pasta and place in a pasta bowl or large serving bowl, add steamed vegetables or sauteed, if you prefer. Add cream, cheeses, butter, cut into small pieces. Add salt and freshly ground black pepper and toss to coat mixture to vegetables and pasta. Serve at once.