1 lb. fresh asparagus tips
1/2 lb. fresh mushrooms, sliced
2 c. fresh broccoli flowerettes
1 c. fresh grated Parmesan cheese
1 med. onion, chopped
Fresh ground pepper
1 tbsp. olive oil
1 lg. carrot, scraped & diagonally cut, sliced
1 med. sweet red pepper, chopped & a yellow sweet pepper
1 c. whipping cream
1/2 c. chicken broth
3 green onions, chopped
2 tbsp. chopped fresh basil
1/2 tsp. salt
8 oz. linguine, broken

Place asparagus and broccoli in a vegetable steamer; cover for 6 to 8 minutes. Remove; set aside. Saute onion and garlic in oil in large skillet until tender. Add carrot and chopped peppers to onion mixture; saute. Remove from heat; drain. Combine whipping cream, broth, green onion, basil, and salt in a medium skillet. Cook on medium-high for 5 minutes, stirring occasionally. Cook linguine; drain well. Place in a large serving bowl. Add reserved vegetables, whipping cream mixture and sliced mushrooms; toss gently. Sprinkle with Parmesan cheese and pepper. Serve immediately. Yield 8 servings.