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1 pound fresh asparagus
2 cups broccoli, flowerets
1 medium onion, chopped
1 large garlic clove, chopped
1 tablespoon olive oil
1 large carrot, scraped and diagonally sliced
1 medium red pepper, coarsely chopped
1 medium yellow pepper, coarsely chopped
1 cup whipping cream
3 green onions, chopped
2 tablespoons chopped fresh basil or 2 teaspoons
dried whole basil
1/2 teaspoon salt
8 ounces linguine, broken
1/2 pound fresh mushrooms, sliced
1 cup fresh grated Parmesan cheese
1/4 teaspoon pepper

Prepare asparagus. Cut diagonally into 1 1/2-inch pieces.
Steam asparagus and broccoli for 6-8 minutes. Saute onion and
garlic in olive oil. Add carrots and peppers; cook until crisp
tender. Drain. Combine cream, broth, green onions, basil, and
salt in a medium skillet. Cook over medium-high heat for 5
minutes, stirring occasionally. Cook linguine. Drain and place in
a serving bowl. Add rest of ingredients. Sprinkle with Parmesan
and pepper. Toss and serve immediately.

Yield: 8 servings.

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