|Onion||1 , finely chopped|
|Carrot||1 , halved lengthwise and thinly sliced|
|Mushrooms||8 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Cauliflower florets||1 Cup (16 tbs)|
|Zucchini||1 Small, halved lengthwise and thinly sliced|
|Scallions||5 , thinly sliced on the diagonal|
|Asparagus||8 Ounce, cut into 1 inch pieces|
|Peas||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced fresh basil||2 Tablespoon|
In a 2 1/2-quart casserole, combine the onions and margarine or butter.
Microwave on high for 30 seconds.
Add the carrots, mushrooms, and garlic.
Microwave on high for 3 minutes, or until the carrots are crisp-tender.
Cook the linguine in a large pot of boiling water until just tender, about 10 minutes.
Drain, transfer to a bowl, and keep warm.
Meanwhile, add the cauliflower, zucchini, and scallions to the onion mixture.
Microwave on high for 4 minutes, or until the zucchini is crisp-tender.
Add the asparagus and peas.
Microwave on high for 4 to 5 minutes, or until the asparagus is crisp-tender.
In a 1-quart saucepan, combine the milk, stock, and cornstarch.
Stir over medium heat until thickened.
Sprinkle the vegetables with the Parmesan and basil.
Add the sauce.
Toss well to combine.
Serve over the pasta.