Categories: Main Dish, Pasta

Ingredients

• 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
• 3/4 lb broccoli, broken into flowerets
• 1/2 lb asparagus, cut into 1 inch pieces
• 1 (10 ounce) package frozen English peas, thawed and drained
• 1/2 lb fresh mushrooms, sliced
• 1 small tomato, finely chopped
• 1 small green bell peppers or 1 small red bell pepper, chopped
• 1/2 cup olive oil
• 1/4 cup minced fresh parsley
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Directions

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.

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