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
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Cook linguine pieces according to package directions; drain, rinse in cold water, drain again.
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Place linguine in a big bowl; sprinkle with 1 tablespoon oil; set aside.
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Saute onions and garlic in 2 tablespoons olive oil until onion is crisp-tender; add to linguine.
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Arrange broccoli and asparagus in a steamer rack; place over boiling water; cover and steam 6-8 minutes or until crisp-tender.
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Add vegetables and remaining ingredients to linguine; gently toss.
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Taste and adjust seasoning w/ salt and pepper, if needed.
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Cover and chill 3-4 hours before serving.