8 oz. linguine
1/2 c. olive oil
2 shallots, finely chopped
1 sm. onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, thinly sliced
2 lg. tomatoes, coarsely chopped
1 c. broccoli florets
1/2 c. sliced mushrooms
1 red pepper, julienned
4 tbsp. grated Parmesan
3 tbsp. fresh basil
Salt and pepper to taste

Cook linguine in salted water until al dente. In a skillet, heat oil. Add garlic and shallots, and cook until tender.

Add all the other vegetables, and cook until crisp but hot. Drain pasta, and place in a serving bowl.

Add hot vegetables. Toss gently, and top with Parmesan and basil.