8 oz linguine
2 Tbl butter
2-3 tsp minced garlic
2 green onions, chopped, white separated from green chive
8 oz sliced mushrooms
1 cup chopped broccoli florets
8 asparagus spears, cut into 1-inch pieces
2 cups snow peas
1 red bell pepper, sliced julienne
1 cup heavy cream
1/4 cup chopped fresh basil (For a change, try 1 tsp dried tarragon to substitute basil)
salt and pepper to taste
½ cup freshly grated parmesan cheese
1. Cook linguine according to package direction.
Meanwhile, melt butter in a large skillet. Add garlic and white part of
green onions; cook for 30 seconds. Add mushrooms, broccoli, snow peas,
asparagus, bell pepper, cream, basil and salt and pepper. Cook and stir
until vegetables are tender-crisp.
3. Toss vegetables with linguine. Sprinkle with parmesan cheese and serve. Serves 6.