4 oz. linguine
1/4 c. butter
1 c. thinly sliced broccoli fresh
1 med. carrot, thinly sliced
1/2 c. sliced green onion
1 clove garlic, minced
1 tsp. dried basil, crushed
1/4 tsp. pepper
1/2 tsp. salt
1 1/2 c. sliced fresh mushrooms
1 (6 oz.) pkg. frozen pea pods
1/4 c. dry white wine
Grated Parmesan cheese

Cook linguine until tender - keep warm. Melt butter in a 10 inch skillet. Stir in broccoli, carrots, onion, garlic, basil, salt and pepper. Cook for 6-7 minutes until broccoli is just tender. Add mushrooms and cook for 2 minutes more. Add pea pods and wine. Cover and cook 2 minutes or until vegetables are crisp-tender. Stir in linguini; toss. Turn mixture into serving bowls and sprinkle with Parmesan cheese - toss. Makes 4 servings.