2 tbsp. oil
1/2 c. butter
1 sm. onion, minced
2 lg. garlic cloves, minced
1/2 lb. mushrooms, sliced
1 med. zucchini, sliced
1 med. carrot, peeled and cut into matchstick strips
1 lb. fresh asparagus, sliced
1/2 c. chicken stock
1 c. heavy cream
3 green onions, with tops, sliced thin
1 c. frozen peas, thawed
1 c. broccoli florets
1/4 c. fresh basil or 3 tsp. dried
Salt and pepper to taste
1 lb. linguini, cooked
1/2 c. parmesan cheese
1/4 c. parsley

Heat oil and butter in skillet over medium heat. Saute onion and garlic until limp. Add mushrooms, carrots, asparagus and broccoli. Saute 3 or 4 minutes. Add zucchini and saute 3 or 4 minutes. Cook longer or vegetables are not tender.

Add chicken stock and heavy cream and cook for several minutes to reduce liquid. Stir in peas, green onions and basil and season to taste with salt and pepper. Cook 1 minute. Add hot pasta and cheese to skillet and mix well. Sprinkle with parsley and more cheese.