1 lb. broccoli
2 sm. zucchini
1/2 lb. asparagus
1 lb. linguini noodles
1 lg. clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 c. olive oil
1/4 c. chopped fresh basil or 1 teaspoon dry basil, crumbled
1/2 lb. mushrooms, thinly sliced
1/2 c. frozen green peas
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 c. butter
3/4 c. heavy cream
2/3 c. freshly grated Parmesan cheese

Wash and trim broccoli, zucchini, and asparagus. Cut broccoli into bite size pieces. Cut zucchini into thin slices; cut asparagus into 1 inch pieces. Cook in boiling, salted water until crisp tender. Drain and put in large bowl. Cook and drain linguini. Saute garlic and tomatoes in oil in a large skillet 2 minutes. Stir in basil and mushrooms. Cook 3 minutes. Stir in peas, parsley, salt, and pepper; cook 1 minute 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 linguini; toss to coat. Stir in vegetables; heat gently until hot. Serves 6.