Garden Linguine

Source: Creme de Colorado

2 tablespoons olive oil
1/2 cup butter
3/4 cup chopped green onions
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1 medium zucchini, sliced
2 medium carrots, cut into julienne strips
1 cup snow pea pods, sliced in half diagonally
1 pound asparagus, trimmed and sliced
1/2 cup chicken broth
1 cup heavy cream
2 tablespoons minced fresh basil, or 1 teaspoon dried basil
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
9 ounces linguine, cooked al dente and drained
1 cup freshly grated parmesan cheese

1) In large skillet heat olive oil and butter. Stir in green onions, garlic, mushrooms, zucchini, carrots, snow peas, and asparagus, and simmer until tender.

2) Stir in broth, cream, basil, parsley, salt and pepper. Simmer for another 3-4 minutes.

3) In a heated serving dish, toss linguine with vegetable mixture and parmesan. Serve immediately.

4 main dish servings