Vegetable Linguine

• 1 bunch fresh broccoli, washed and cut into bite sized pieces
• 1 small zucchini, washed and cut into bite sized pieces
• 1 lb fresh asparagus, washed and cut into bite sized pieces
• 1 lb linguine
• 1/2 lb cherry tomatoes, halved
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• 1/2 lb mushroom, sliced
• 1/4 cup flat leaf parsley, chopped
• salt
• fresh ground black pepper
• 4 tablespoons butter
• 1/2 cup milk
• 1/2 cup grated parmesan cheese

1. Steam the broccoli, zucchini, and asparagus until tender. (I do this in the microwave by putting them in a large glass bowl with ~ 1/4 cup of water, covering with plastic wrap, and cooking for about 5 minutes on high.).
2. Cook the linguine according to package directions in plenty of boiling, salted water, and drain.
3. While the linguine is cooking:
4. In a very large saucepan, saute the garlic and tomatoes in the olive oil for 2 minutes over medium heat.
5. Stir in the basil and mushrooms, and cook an additional 2 minutes.
6. Stir in parsley, salt and pepper to taste.
7. Add the butter and cook until melted.
8. Add the milk and cheese; blend well.
9. Raise the heat and let the mixture reduce by about one third.
10. Add the linguine and steamed vegetables; toss to combine.

fresh broccoli, zucchini, fresh asparagus, linguine, cherry tomatoes, olive oil, fresh basil, mushroom, flat leaf parsley, salt, fresh ground black pepper, butter, milk, parmesan cheese

Taken from www.food.com/recipe/vegetable-linguine-188182 (may not work)