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1
To make vinaigrette dressing, whisk oil, vinegar.
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2
Salt & pepper to taste.
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3
Vegetables will be steamed as follows:.
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4
(as each vegetable finishes, transfer to colander to drain) Steam broccoli over boiling water, covered, until crisp tender, about three minutes.
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5
Steam zucchini about two minutes.
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6
Steam Steam asparagus about three minutes.
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7
Sprinkle green beans with oregano and steam until beans are crisp tender, about eight minutes.
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8
Sprinkle peas with thyme and steam until just tender, about three minutes.
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9
After all vegetables have drained transfer to large bowl.
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10
Heat 1 T oil in large skillet over medium heat.
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11
Add mushrooms, chili pepper, and 1/4 c parsley.
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12
Saute, stirring occasionally, two minutes.
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13
Add to vegetables.
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14
Heat 3 T oil in same skillet; reduce to medium low heat.
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15
Add 1 t garlic and tomatoes; cook, stirring gently, five minutes.
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16
Stir in basil.
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17
Remove from heat and set aside.
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18
Heat 2 T oil in clean large skillet over medium high heat.
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19
Add 1 t garlic and saute one minute.
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20
Add vegetables from bowl; saute, stirring gently just until heated through, about two minutes.
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21
Transfer to large serving bowl.
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22
Heat large kettle of salted water to boiling.
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23
If using fresh linguine, add to kettle and cook until al dente, about 30 seconds, after water returns to boil.
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24
If using dried, cook according to package directions.
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25
Drain pasta in colander, rinse under cold running water to cool; drain well.
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26
Pour vinaigrette over vegetables and coat well.
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27
Let marinate at room temperature five minutes.
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28
Add tomato mixture, linguine, parmesan and salt and pepper to taste.
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29
Toss to mix well.
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30
Garnish with parsley and optional pine nuts.
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31
Serve at room temperature or refrigerate, covered, until cold.
