Pasta Primavera II

• 1 (8 ounce) package linguine, broken in half
• 1 tablespoon olive oil
• 3 green onions, cut into 1-inch pieces
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 34 lb broccoli, broken into flowerets
• 12 lb asparagus, cut into 1 inch pieces
• 1 (10 ounce) package frozen English peas, thawed and drained
• 12 lb fresh mushrooms, sliced
• 1 small tomatoes, finely chopped
• 1 small green bell peppers or 1 small red bell pepper, chopped
• 12 cup olive oil
• 14 cup minced fresh parsley
• 14 cup grated parmesan cheese
• 14 cup grated romano cheese
• 2 tablespoons vinegar
• 12 teaspoon salt
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoon dried thyme
• 14 teaspoon pepper
• 18 teaspoon cayenne pepper

1. Cook linguine pieces according to package directions; drain, rinse in cold water, drain again.
2. Place linguine in a big bowl; sprinkle with 1 tablespoon oil; set aside.
3. Saute onions and garlic in 2 tablespoons olive oil until onion is crisp-tender; add to linguine.
4. Arrange broccoli and asparagus in a steamer rack; place over boiling water; cover and steam 6-8 minutes or until crisp-tender.
5. Add vegetables and remaining ingredients to linguine; gently toss.
6. Taste and adjust seasoning w/ salt and pepper, if needed.
7. Cover and chill 3-4 hours before serving.

linguine, olive oil, green onions, garlic, olive oil, broccoli, peas, mushrooms, tomatoes, green bell peppers, olive oil, parsley, parmesan cheese, romano cheese, vinegar, salt, oregano, basil, thyme, pepper, cayenne pepper

Taken from www.food.com/recipe/pasta-primavera-ii-342706 (may not work)